These delicious cupcakes are the perfect treat to use up some of the season’s best fresh picked apples. With hints of tasty spices like nutmeg & cinnamon then topped with creamy peanut butter for that classic combination of apples & peanut butter - this one’s sure to be a fall favorite.
- Serves: 10
- Time: 35 minutes
Ingredients
- 2 cups almond flour
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup Great Lakes Collagen Peptides
- 1/4 cup arrowroot flour
- 2 tablespoons coconut flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/4 cup canned coconut milk (full fat), melted
- 1 medium sweet apple, such as Gala or Pink Lady, peeled and grated
Topping Ingredients
- 1/2 cup creamy peanut butter
- 1 tablespoon powdered sugar
- 1 medium sweet apple, such as Gala or Pink Lady, cored and diced
Directions
- 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..
