Ingredients and Directions:
Apple topping: (make first to allow to come to room temp)
11 oz chayote (about 2 chayote) (Mexican squash pealed, seeded and diced in to Bite size Pieces) *if you are unable to find Chayote you can sub zucchini*
Juice of one small lemon
½ cup golden monkfruit or brown sweetener of choice
1 tsp apple pie spice
½ tbsp cinnamon
30 drops One on One flavor granny smith apple extract
1/8 tsp xanthan gum
In a small saucepan add all ingredients except extract and xanthan gum. Stir on medium heat and allow to come to a boil. Once it boils or bubbles, add in extract stir and allow to simmer for about 3-5 mins, then turn off heat and add in xanthan gum. Stir until well-incorporated. As it cools, it will thicken. Can add a pinch at a time if you are adding more xanthan gum for a thicker consistency.
Crumble:
¼ cup almond flour
2 tbsp powdered sweetener
1 tsp cinnamon
1 ½ tbsp butter
In a bowl, mix until creates a crumbly texture. Place in fridge until you are going to use.
Muffin Batter:
2 cups almond clour
1 scoop TeamKeto Vanilla Meal Replacement
¼ cup coconut flour
¼ cup oat fiber (if you do not want to use or do not have can sub coconut flour)
½ cup melted butter (allow to slightly cool)
½ cup Fage Greek yogurt
½ cup granulated monkfruit or sweetener of choice
5 eggs, room temp
¼ cup unflavored unsweetened Almond Milk
½ tbsp apple pie spice
½ tbsp cinnamon
2 tsp baking powder
¼ tsp salt
2 tsp vanilla extract
In a bowl, add in all dry ingredients and mix, then add in eggs and Greek yogurt mix using a hand mixer until Fluffy and well-incorporated. Add in butter and extracts.
Using 24 Cupcake tin/silicone pan, and make sure to grease to stop sticking, fill ¾ of the way with batter then add about 1-1 ½ tbsp of apple mixture on each muffin top. Place about ½ tbsp crumble mixture on each muffin. Place muffins in oven at 400 for 35 mins or until center is cooked. Allow to cool.
Caramel topping you can use the TeamKeto recipe that is in the sweet treats cook book or also on the TeamKeto blog!
Evenly distribute Caramel between all tops of 24 muffins about 1/2-1 tbsp or less. Keep in fridge for up to a week.
Makes 24 muffins
Macros per muffin: Cal-183, Fat-16, Portein-6g, net carbs-2g
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