Cinnamon Walnut Streusel Muffins
Easy · 19 ingredients — shared from Reciquest
12 servings · Easy
Ingredients
- 3 Tbsp butter, melted
- 3/4 cup superfine blanched almond flour
- 1/4 cup chopped raw walnuts
- 1/4 cup Splenda
- 1 tsp ground cinnamon
- Pinch of Kosher salt
- 1 cup unsweetened vanilla-flavored almond milk
- 1/2 cup (1 stick) butter, softened
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3/4 cup Splenda
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp xanthan gum
- Pinch of kosher salt
Instructions
- Preheat the over to 375*. Line a standard-size 12-cup muffin tin with paper or foil liners.
- Place all of the muffin ingredients in a blender and blend until smooth. Spoon the batter (it will be thick) into the lined muffin cups, filling them about 2/3 full.
- Place all of the streusel topping ingredients in a small bowl and stir with a fork until a crumbly dough forms. Using your fingers, crumble the streusel into pea-sized pieces over the muffin batter. Bake the muffins for 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the pan and let cool for at least 10 minutes before serving. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
Tags: pepperplate-import