Cinnamon Streusel Muffins

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2/3 cup allulose
• 3 eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/3 cup almond flour (streusel)
• 3 tbsp allulose (streusel)
• 1 tsp cinnamon (streusel)
• 3 tbsp cold dairy-free butter, cubed (streusel)

Method

1. 1

   Make the streusel first: whisk almond flour, allulose, and cinnamon together, cut in cold cubed dairy-free butter with your fingertips until crumbly, then chill in the fridge for 10 minutes — chilling the streusel firm right before baking is what keeps it from melting flat into the batter the moment it hits the hot oven; a soft, room-temperature streusel just dissolves into the muffin top instead of staying crumbly.

2. 2

   Preheat oven to 375°F and line a muffin tin with liners.

3. 3

   Whisk almond flour, coconut flour, baking powder, salt, and cinnamon together.

4. 4

   Whisk eggs, allulose, almond milk, avocado oil, and vanilla together, then fold in the dry ingredients until just combined.

5. 5

   Divide batter among muffin cups, filling each about 2/3 full, then top each with the chilled streusel. Bake 20-22 minutes until a toothpick comes out clean.