Cinnamon Streusel Muffins 4
Cinnamon Streusel Muffins 4

Cinnamon Streusel Muffins

Recipes   Breakfast     Gluten Free    



  • 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


Cinnamon Streusel Muffins 3


  1. Preheat the oven to 425° F and place muffin liners in the pan.
  2. In a small bowl, use a fork to combine the crumble ingredients until it resembles chunky sand. Set aside.
  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.
  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.
  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. 

Cinnamon Streusel Muffins 2
Nutrition Facts

Serving Size 1 muffin

Servings 12

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