| 17 | 45 | 225 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 1 tsp | Cinnamon |
| 3 tbsp | Coconut oil |
| 1 large egg | Egg |
| 1/4 cup | Greek yogurt, plain, fat-free |
| 1 dash | Ground cloves |
| 1/2 tsp | Ginger, ground |
| 1/3 cup | Maple syrup |
| 1 dash | Nutmeg, ground |
| 1/2 cup | Pecans (chopped) |
| 1 tsp | Salt |
| 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.
Set aside.
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.
| Grain | 0.6 |
| Meat Alternative | 0.5 |
