Lightly grease a muffin tin with coconut oil and preheat oven to 350 degrees F.

In a large mixing bowl, combine all the dry ingredients for the muffins, which include the Bob’s Red Mill Paleo Baking Flour, ground cinnamon, baking soda, and sea salt. Whisk together to mix well.

In a separate mixing bowl, combine the wet ingredients, which include 4 large eggs, unsweetened applesauce, and raw honey. Mix this together as well.

Pour the wet ingredients into the dry ingredients and mix together until just incorporated.

Add the diced green apple and fold it into the mix.

To make the cinnamon crunch topping, combine almond flour, ground cinnamon, sea salt, and chopped raw walnuts in a small mixing bowl and stir to combine. Then, add in melted coconut oil and raw honey and stir again until everything is evenly incorporated.

Using a spoon, divide the batter into the greased muffin tin. The batter is quite thick, so you’ll need to really pack it into each cup. You should be able to fill up all 12 cups to the top.

Sprinkle the cinnamon crunch topping generously and equally over all the muffins.

Place into the oven and bake for 25 minutes, or until a knife or toothpick inserted into the center of the muffin comes out clean.

Remove from the oven and allow cool on a rack before serving.