Ingredients:

  • 60g almond flour
  • 30ml maple syrup
  • 2g ground cinnamon
  • 28g melted unsalted butter
  • 1g sea salt
  • 125g all-purpose flour
  • 65g sourdough discard
  • 120g plain Greek yogurt
  • 80ml maple syrup
  • 50g egg
  • 5ml vanilla extract
  • 5g baking powder
  • 3g baking soda
  • 2g ground cinnamon
  • 1g salt
  • 150g firm apple, finely diced and shredded

Instructions:

  1. In a small bowl, combine the almond flour, cinnamon, and salt. Stir in the melted butter and maple syrup until the mixture forms sandy, pea-sized clumps. Set aside.
  2. Whisk the egg, maple syrup, Greek yogurt, sourdough discard, and vanilla extract in a large bowl until the mixture is smooth and pale.
  3. In a separate vessel, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gently fold the dry ingredients into the wet until just combined—stop as soon as no streaks of flour remain.
  5. Gently fold in the diced and shredded apples.
  6. Divide the batter evenly among 12 lined muffin tins, top each with a portion of the cinnamon streusel, and bake for 25 minutes.