Yields 24 mini muffins
1 ½ C spelt flour (230g)
½ C rye flour (70g)
¾ C coconut sugar (70g,)
½ t baking powder
¼ t baking soda
¾ t ground cinnamon
¼ t ground ginger (or ½ t finely grated fresh ginger)
¼ C maple syrup
½ C melted butter or coconut oil
1 egg, lightly beaten
¾ C yogurt (I used half yogurt and half kefir)
½ t vanilla extract
1 C finely chopped apples (about 125g, but mine were frozen, - how finely you chop depends on how big you want the apple chunks to be in each muffin.)
For the streusel:
⅓ C small oats (if you only have large ones, you can pulse them in the food processor a few times)
2 T coconut sugar
2 T coconut oil
Preheat oven to 350℉/180℃ and line 2 mini muffin tins with liners or oil the tins with coconut oil.
In a large bowl, mix all dry ingredients (flours, sugar, spices, baking powder and baking soda) and make a well in the center.
In a medium bowl, mix all wet ingredients (maple syrup, butter/coconut oil, egg, yogurt/kefir, and vanilla extract).
Add the apples and fold them in.
Pour the batter into each muffin tin.
Add ingredients for streusel in a small bowl and mix, then top each muffin with a touch of streusel.
Bake for 25-30 minutes or until golden brown with a gorgeous smell of apples and cinnamon.
Enjoy, but first let them cool for a few minutes.