Scale

1 cup fine almond flour

1/3 cup arrowroot starch

1/4 cup coconut flour

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/4 teaspoon sea salt

3 eggs, room temperature, whisked

1/2 cup unsalted ghee or coconut oil, softened

1 teaspoon almond or vanilla extract

1/3 cup maple syrup

2 medium Gala apples, cored and shredded using food processor shredding blade

For crumb topping:

1/4 cup fine almond flour

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 tablespoon coconut oil

Preheat oven to 350 degrees. Line 10 regular-size muffin tin cups with muffin cups or grease well.
In a large bowl, whisk together the almond flour, arrowroot, coconut flour, cinnamon, ginger, baking soda and sea salt.
In a separate bowl, whisk together the eggs, ghee, vanilla, and maple.
Combine the wet ingredients into the dry ingredients until well mixed. Stir in the shredded apple.
Spoon the mixture into the 10 muffin cups ensuring they reach the top of the liner or cup.
In a small bowl, combine the crumb topping ingredients. Spoon or sprinkle evenly over each muffin.
Bake in preheated oven for 20 to 23 minutes. Let muffins cool completely before removing them from the tin and serving warm or room temperature.