Gluten-Free, Vegan, Serves 12

For the muffins:

• 2 cups gluten-free flour blend (with xanthan gum if necessary)
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup unsweetened applesauce
• 1/4 cup almond milk (or any non-dairy milk)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and diced

For the streusel topping:

• 1/4 cup gluten-free oats
• 2 tablespoons almond flour
• 2 tablespoons coconut sugar
• 2 tablespoons melted coconut oil
• 1/2 teaspoon ground cinnamon

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, baking soda, ground cinnamon, and salt. In a separate bowl, combine the applesauce, almond milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Gently fold in the diced apple. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

In a small bowl, mix together the oats, almond flour, coconut sugar, melted coconut oil, and ground cinnamon to make the streusel topping. Sprinkle the streusel topping evenly over the muffin batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.