Jumbo Apple Pie Muffins (Edit recipe)

Make Filling

1. Heat a large skillet to medium heat and add oil. When oil moves quickly around the pan, add apples and 2 tablespoons water. Cook, stirring every few minutes, until apples are softened and tender, approximately 15 minutes. Add splashes of water every few minutes to prevent burning / sticking. Stir in coconut sugar and cinnamon, then turn heat to low. Mix tapioca flour in a small bowl with 1 tablespoon water, then add to the pan. Cook, stirring constantly, until mixture has thickened and has a “pie filling” consistency, 30 seconds - 1 minute. Scrape into a bowl and refrigerate.
2. Preheat oven to 350 degrees F and grease 6 jumbo muffin tins.
3. In a large mixing bowl, whisk together einkorn flour, almond flour, salt, baking soda, baking powder, cinnamon and nutmeg.
4. In a separate mixing bowl, whisk together eggs, oil, monkfruit, coconut sugar, almond milk and vanilla. Pour wet ingredients into dry and mix until just combined.
5. Make sure apple pie filling is completely cool. Fill each muffin tin with ¼ cup batter, and use dampened fingers to press down. Add 1 tablespoon apple pie filling to the middle of each (I know, it’s gooey!), then distribute remaining batter on top, another approximate ¼ cup. Again, use dampened fingers to press down. Even top with remaining apple filling, centering in the middle, approximately 1 generous tablespoon each.

If Making Crumble Topping

1. Stir all ingredients together in a small bowl. Evenly dollop small amounts around the apples that are on the top of each muffin.
2. Bake muffins for 38 minutes, then carefully place on a cooling rack. Cool 30 minutes before enjoying. Once completely cooled, leftover muffins will keep tightly sealed at room temperature for three days. You can also refrigerate for 1 week or freeze up to 4 months.