Apple Cinnamon Muffins {almond & coconut flour}

Every so often someone asks me why I combine almond and coconut flour and I explain that it's a way to get the best of both flours. Almond flour is a dense, nutty flour that is quite filling and coconut flour is a fiber-rich flour that absorbs moisture. In the right ratio the two complement each other to create a pastry or baked goodie that is lighter than when baking with a nut or seed flour alone.

It works well with my series of Apple Cinnamon Muffins. Some other recipes that are great with this flour duo are my banana bread and cinnamon bun muffins.

These muffins are packed with apples and cinnamon throughout so I just sprinkle a bit of ground cinnamon on the top of each. If you're a fan of hearty muffin toppings here are a few options to place on top of each muffin before baking:

• candied walnuts
• cinnamon and coconut sugar
• cinnamon and maple sugar
• cinnamon and date sugar
• streusel topping

Here are the other two recipes in this series:

• Apple Cinnamon Muffins {coconut flour}
• Apple Cinnamon Muffins {almond flour}