|15 min||30 min||12|
|1 cup chopped||Apple (diced)|
|3 tsp||Baking powder|
|1/4 cup packed||Brown sugar|
|1 tbsp||Butter, salted (melted)|
|3 tbsp||Coconut oil|
|1 large egg||Egg|
|1/4 cup||Greek yogurt, plain, fat-free|
|1/8 tsp||Ground cloves|
|1/2 tsp||Ginger, ground|
|1/3 cup||Maple syrup|
|1/8 tsp||Nutmeg, ground|
|1/2 cup||Pecans (chopped)|
|1 cup||Sweet potato purée, canned (baked)|
|1 cup||Spelt flour|
|1 cup||Whey protein powder, vanilla (can be replaced with 1 cup flour)|
Preheat the oven to 400°F.
Grease each cup of a standard 12-cup muffin tin, and set aside.
In a large bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, mix together the yogurt, egg, honey, coconut oil, and sweet potato puree.
Beat until smooth.
Make a well in the center of the dry ingredients, and pour in the wet mixture.
Stir them together, being careful not to over-stir.
Gently fold in the chopped apples.
In a small bowl, stir together the packed brown sugar, pecan pieces, and melted butter to make the streusel.
Fill the prepared muffin tin cups 2/3 full.
Sprinkle each muffin with a heaping teaspoon of streusel topping.
Bake for 15 to 20 minutes, or until muffins are golden and spring back when touched.
Cool on a wire rack for several minutes, and serve warm.