Whisk eggs, maple syrup and melted butter until silky, then stir in a splash of vanilla.
In a separate bowl, combine 2½ cups almond flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons cinnamon, and a pinch of salt; fold the dry mix into the wet until just combined, then fold in a cup of diced apple.
For the streusel, blend ¼ cup almond flour, 2 tablespoons rolled oats, 2 tablespoons brown sugar, a teaspoon cinnamon, and a pinch of salt; cut in 2 tablespoons cold butter with fingertips until the mixture resembles coarse crumbs.
Preheat the oven to 350°F, line a muffin tin with paper liners, and spoon the batter into tins about three‑quarters full. Sprinkle a generous spoonful of streusel on top and press gently to adhere. Bake 22–25 minutes, or until golden and a toothpick comes out clean; if the topping darkens too fast, loosely cover with foil for the last few minutes.
Let the muffins sit in the tin for ten minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to two days, in the fridge for five, or freeze for a couple of months. Swap in pears for apples, add raisins or chopped walnuts, or sprinkle a dash of nutmeg for a new twist.
These muffins pair perfectly with a steaming cup of coffee or a splash of almond milk, and they’re a comforting, gluten‑free option for anyone needing a quick, satisfying breakfast on the go.