Chemical Reactions and Apple Muffins

Have your kids join you in the kitchen for a lesson in chemical reactions while you make these tasty Apple Crunch Muffins. I shared this recipe with Mass Appeal and you can use it to sneak a little extra education in your kid's day!

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Apple Crunch Muffin
​½ cup non diary milk plus ½ tbs apple cider vinegar (I use almond milk)
1/3 cup applesauce unsweetened
¼ cup maple syrup plus 2 tbs.
¼ cup melted coconut oil
1 egg
2 tsp. vanilla extract
½ cup almond flour or almond meal
1 ¼ cup all purpose flour (can sub 1 to 1 gfree flour)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tbs. cinnamon
¼ tsp. nutmeg
1 cup granny smith apples, peeled and diced
Crumble topping
1/3 to ½ cup almond meal flour
2 tbs. maple syrup
2 tbs. coconut sugar
¼ almonds, coarsely chopped or your favorite nut
2 tbs. coconut oil, melted
Pinch of cinnamon
Directions:
Preheat the oven to 425°and line a muffin tin with paper liners about 9 muffins. Measure out the non-diary milk and add the cider vinegar and set aside. In a small bowl combine all the crumble ingredients and set aside. In a large bowl add the almond flour, all purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk the dry ingredients together until well combined. Peel and chop your apple and set aside. In a small bowl combine the wet ingredients milk vinegar mixture, egg, unsweetened applesauce, ¼ cup maple syrup, the rest of the coconut oil and the vanilla extract. Whisk together until combined and then add to the dry ingredients and mix together. Once well combined fold in the apples. Fill the muffin tins ½ way. Bake at 425°for 5 minutes then lower the oven to 350°for 10-15 minutes.