Gluten-Free Streusel Muffins
These Gluten-Free Streusel Muffins are moist, fluffy, and perfect for breakfast or a snack, delighting everyone with their delicious crumbly topping.
Ingredients
For the Muffins
- 1 cup almond flour Adds a lovely nutty flavor.
- 1/2 cup coconut flour Absorbs moisture; use less of other flours if substituted.
- 1/2 cup granulated sweetener (like erythritol) Low-calorie alternative.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened applesauce Adds moisture.
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup streusel topping (made with almond flour, butter, and sweetener) Can make your own with almond flour, melted butter, and sweetener.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Generously sprinkle the streusel topping over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For the best results, avoid overmixing the batter, use room temperature ingredients, and accurately measure your ingredients.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 1g
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