Cinnamon Streusel Muffins 4
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
Instructions
- Preheat the oven to 425° F and place muffin liners in the pan.
- In a small bowl, use a fork to combine the crumble ingredients until it resembles chunky sand. Set aside.
- 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.
- 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.
- 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.
Cinnamon Streusel Muffins 2
Nutrition Facts Serving Size 1 muffin Servings 12 |
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Calories 230 |
Total Fat 19g |
Total Saturated Fat 7g |
Cholesterol 70mg |
Sodium 40mg |
Total Carbs 25g |
Dietary Fiber 4g |
Sugars 2g |
Added Sugar 0g |
Swerve 17g |
Protein 6g |
Net Carbs: 4g |