If you’d like to make a dessert that captures the feel of July fourth, try these apple muffins from Honest Cooking and Travel. They have a streusel topping reminiscent of some fancy apple pie recipes I’ve seen, but feel free to substitute graham cracker crumbs if you like. Save one for yourself for breakfast tomorrow morning, along with your cup of tea or coffee.

Dry Ingredients
2 cups almond flour
2/3 cup tapioca flour
4 Tbsp. coconut flour
3 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

Wet Ingredients
2 cups applesauce
6 eggs
1 cup mashed dates*
2 apples (peeled, cored, and chopped coarsely)

Topping
2 tsp. butter (vegan optional)
1 cup pecans (or walnuts), crushed
1 tsp. cinnamon

1. Preheat oven to 350°F.
2. In a large bowl, combine the dry ingredients.
3. In a second bowl, stir together the wet ingredients (except the apples) until smooth.
4. Divide the dry ingredients into three approximately equal volumes, and add them to the wet ingredients one at a time, stirring each time until combined.
5. Mix in the chopped apple.
6. Pour the batter into each well-greased muffin tin, or use paper baking cups. Fill each cup up about 3/4 of the way.
7. In a small bowl, combine the butter, pecans (or walnuts), and cinnamon. Sprinkle some topping on each muffin.
8. Bake 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool before serving. Enjoy!

*Mashed dates are available at certain grocery stores, but I made my own by tossing approx 12 pitted dates into a high-speed blender, one at a time, along with a teaspoon or two of water to get it started.