Caramel Apple Muffins

This recipe is from Rachel Mansfield. I love her blog and have been wanting to try one of her recipes for a while! I tried her apple crumb loaf and loved it! I made a few modifications below.

Notes:

• I used more maple syrup in the caramel for the regular size muffins (it was leftover from a cake). That combined with different lighting and thicker swirls of caramel left for a darker hue!
• The Madagascar Vanilla collagen sounds delicious, but I don’t have any and wanted to test a way those who don’t have it could make it, so I omitted the collagen. You could prob also sub plain collagen and omit the extra flax and almond flour I added but I haven’t tested that.
• I added 1/4 cup + 2 tablespoons ground flax (not mixed with water as a flax egg, but added in as a dry ingredient with the other dry ingredients) to add some more binding that the collagen would’ve offered. I tested skipping this and they fall apart- don’t skip!
• I added an extra 3/4 cup of almond flour again to help with binding (don’t skip!)
• I doubled the cinnamon
• I doubled the topping recipe (including the 3/4 cup)
• I subbed 3/4 cup oat flour (just measure 3/4 cup oats and then blend into a flour!) for almond flour in topping just because I ran out. I’ve tried it both ways and like both. The oat mixture is more a crumbly top (pictured). The other almond flour mixture more blends into the muffins and is also amazing!
• I used this caramel recipe to top the muffins instead of the suggested sauce. I tried both and just love this caramel!
• I used pecans in the crumb topping
• These also taste great as donuts and mini muffins (donuts are my fav way to go for this recipe!)
• if following a grain free diet, omit oats

Recipe here! Enjoy!