Ingredients

• 1/2 cup Date Sugar
• 1/2 tsp Ground Allspice
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Black Pepper
• 1/4 tsp ground Clove
• 1/4 tsp Ground Nutmeg

• 1-3/4 cup Bob’s Red Mill Whole Wheat Pastry Flour
• 1 cup Date Sugar
• 2-1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Allspice
• 1/4 tsp Ground Nutmeg
• 1-1/2 cups Applesauce
• 1/2 cup melted Coconut Oil
• 3 Eggs
• 2 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 cup diced Apple
• 1/2 cup chopped Walnuts

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a small bowl, combine the topping ingredients and set aside.
3. In a second small bowl, sift together the whole wheat pastry flour, Bob’s Red Mill Date Sugar, baking powder, salt and spices.
4. In a large bowl, whisk together the applesauce, melted coconut oil, eggs, lemon zest and vanilla extract.
5. And the dry mixture to the wet along with the diced apple and walnuts and fold gently until just incorporated.
6. Scoop the batter into the prepared muffin tin. Top each muffin with the topping mixture, dividing evenly between each, about 2 tsp per muffin.
7. Bake muffins until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, about 25 – 30 minutes.