|Dice one medium honeycrisp or other baking apple.|
|Finely chop pecans to make 3/4 cup.|
|Melt 1 Tablespoon organic butter over medium heat.|
|Add pecans, 2 Tablespoons honey and 1/4 teaspoon cinnamon.|
|Stir well to combine and cook for 2-3 minutes.|
|Place 3 cage-free organic eggs and 1/2 cup honey in mixer.|
|Mix on medium-high for 3 minutes.|
|Add 2 1/2 cups almond flour, 2 Tablespoons butter melted, 2 Tablespoons plain yogurt,|
1/4 teaspoon salt, 1/2 teaspoon baking soda and 1/4 teaspoon cinnamon.
|Mix until well combined.|
|Add diced apple.|
|Mix on low speed until combined.|
|Line muffin pan with paper liners or use silicone baking cups.|
Fill 2/3 full with batter.
|Top with pecan streusel topping.|
Bake at 375 for 15-20 minutes until golden and baked through.
|Remove from oven and let cool.|