Servings: 16

Weight Watcher Smart Points: 3

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes


  • 200 grams ( - 2 cups) almond flour or almond meal
  • 1½ cups diced apples
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 teaspoons cinnamon
  • ¼ cup coconut flour
  • 1 tablespoon butter or coconut oil
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 egg whites (or 1 egg)
  • 2 eggs
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ cup plain Greek yogurt
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract


  1. Preheat the oven to 425 degrees F (218 degrees C)
  2. Line 16 muffin cups with muffin liners.First, prepare the streusel topping by mixing everything together in a small bowl
  3. Set aside.In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt).Add the dry mix to the wet and stir just until combined! Do not over mix as this would result in a poor texture.Fold in the apples.Pour ¼ cup of batter into each muffin cup
  4. Sprinkle the streusel on top.Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F (176 degrees C) and for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean
  5. My smaller muffins only needed 8 minutes but larger muffins may need up to 15.Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.These are super moist and need to be kept refrigerated in an airtight container
  6. Refrigerate for up to 5 days and freeze after that for up to 2 months.

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