Wednesday, February 6, 2013

Cinnamon Streusel Muffins

From Kristi's Kitchen


1/4 c. coconut flour
1/2 tsp. sea salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)
3 organic eggs
2 1/2 tbsp. unsweetened vanilla almond milk
2 1/2 tbsp. grape seed oil
3 drops liquid toffee stevia
1 1/4 tsp. pure vanilla extract


-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Prepare the crumble (see below)
-Line 9 regular muffin tins and fill 1/2 full
-Bake in preheated oven for 14-15 minutes
-Cool slightly before serving

Crumble Topping:
From Kristi's Kitchen


1/2 c. almond flour
1/4 c. chopped pecans
2 tbsp. coconut palm crystals (xylitol)
1/2 tsp. cinnamon
1/8 tsp. sea salt
2 tbsp. organic unsalted butter


-Combine all ingredients and mix until a pea sized crumble forms
-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

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