1 medium sweet apple, such as Gala or Pink Lady, peeled and grated
1/2 cup creamy peanut butter
1 tablespoon powdered sugar
1 medium sweet apple, such as Gala or Pink Lady, cored and diced
Preheat the oven to 350ºF. Line 10 cups of a standard muffin pan with paper liners.
In a large bowl whisk together the almond flour, sugar, collagen hydrolysate, arrowroot flour, coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a separate bowl whisk together the eggs, coconut milk, coconut oil, and grated apple. Pour the wet ingredients into the dry and stir to combine thoroughly.
Divide among the muffin cups, smoothing the tops to be even. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool completely.
When ready to serve, place the peanut butter in a small pot over low heat and warm until melted. Stir in the powdered sugar. Top each cupcake with diced apples in the center. Drizzle with the peanut butter and serve..