Coffee Cake Muffins
Cinnamon streusel is used both inside and to top these breakfast muffins.
Servings 9
Calories 240kcal
Ingredients
Cinnamon Streusel
- 2/3 cup almond flour
- 1/4 cup chopped pecans toasted, or other nut of choice
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 tablespoons butter melted and cooled, or butter flavored coconut oil for dairy-free
- 1/4 teaspoon stevia glycerite or 2 tablespoons monk fruit, powdered
- 1 teaspoon vanilla
Muffins
- 3 tablespoons unsalted butter melted and cooled, or butter flavored coconut oil, if dairy-free
- 1 egg
- 1/2 cup sour cream or 1/2 cup coconut cream with 1/2 tablespoon lemon juice for dairy-free
- 1/2 cup allulose granulated
- 1/4 tsp stevia glycerite
- 1 teaspoons vanilla extract
- 1/2 cup almond flour
- 1/4 cup lupin flour
- 1/4 cup egg white protein powder sugar free
- 1 teaspoon psyllium husk powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the streusel: In a medium bowl, combine almond flour remaining sweetener, cinnamon, salt, vanilla, and butter and combine well until crumbly. Refrigerate until using.
- Preheat the oven to 375ºF and line 9 wells of a standard muffin tin with paper liners.
- Combine the melted butter, allulose, stevia, vanilla, and egg in a large bowl. Stir in sour cream and mix until well combined. Add in the remaining ingredients and stir well to combine evenly.
- Place a spoonful of batter in the bottom of each muffin tin liner, top with a spoonful of the cinnamon filling, then top with remaining batter. Finally, sprinkle the streusel evenly over the top.
- Bake for 20 minutes, or until lightly golden and a toothpick that is inserted comes out clean. Cool in the pan before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 175mg | Potassium: 132mg | Fiber: 4g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg