3 tablespoons agave nectar (honey or maple syrup is also fine)
1 teaspoon vanilla
2cups blanched almond flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 apple (I used honeycrisp but whatever your favorite apple is!)
Preheat oven to 350F.
Whisk together the applesauce, eggs, peanut butter, agave, and vanilla in a medium bowl.
Add the almond flour, baking powder, cinnamon, and salt.
Whisk until combined.
Shred 3/4 of your apple with the large hole side of your box grater.
Then, cut the rest of the apple into cubes to put on top of your muffins. Alternatively, you could put some shredded pieces on top, or just shred the entire apple. I like to have some cubes to garnish the tops, but either way, the muffins are delicious.
Fold the apple into the batter.
Line muffin tin with parchment paper liners.
Divide the batter into 12 muffins.
Add the additional chunks or apple shreds on top of each muffin and bake for 25 minutes.
Allow the muffins to cool for a few minutes before transferring to a cooling rack.