CINNAMON STREUSEL MUFFINS

CINNAMON STREUSEL MUFFINS

INGREDIENTS:

MUFFINS

1 ½ cups almond flour
⅓ cup Swerve Brown
¼ cup arrowroot starch
1 tablespoon cinnamon
1.5 teaspoons baking powder
Pinch nutmeg
Pinch salt
3 eggs
¼ cup applesauce or pumpkin puree
¼ cup melted unsalted butter or coconut oil
1 teaspoon vanilla extract

STREUSEL TOPPING

¾ cup almond flour
⅓ cup Swerve Brown
¼ cup cold unsalted butter
1 teaspoon cinnamon
Pinch salt

ICING

½ cup Swerve Confectioners
2-3 tablespoons heavy cream

NUTRITIONAL FACTS:

Servings: 12

Calories: 230

Total Fat: 19g

Cholesterol: 70mg

Sodium: 40mg

Total Carbs: 25g

Dietary Fiber: 4g

Sugar: 2g

Protein: 6g

DIRECTIONS:

Step 1

Preheat the oven to 425° F and place muffin liners in the pan.

Step 2

In a small bowl, use a fork to combine the crumble ingredients until it resembles chunky sand. Set aside.

Step 3

In another small bowl, combine the Swerve, Confectioners and 2 tbsp heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.

Step 4

In a large bowl sift together the dry ingredients for the muffins. In a small bowl whisk together the wet ingredients then add to the dry. Mix just until combined then divide the batter between the muffin cups.

Step 5

Transfer to the oven and bake for 5 minutes, lower heat to 350° F, top with crumble mixture and bake another 15 minutes until golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly before drizzling with icing.

Makes 12 muffins.