Cinnamon Streusel Muffins (Low-Carb, Paleo, Vegan)
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Cinnamon Streusel Muffins

Soft cinnamon muffins with a flavor-packed cinnamon sugar streusel topping. Unbelievably gluten/grain-free, dairy-free, egg-free and sugar-free! (Low-Carb/Keto, Paleo & Vegan)
Prep Time15 mins
Cook Time25 mins
Cooling Time10 mins
Total Time50 mins
Course: Breakfast
Keyword: almond flour, dairy-free, keto, low-carb, muffins, sugar-free
Servings: 6 muffins
Calories: 329kcal
Author: Emily

Ingredients

Streusel Topping

  • 1/3 cup pecans
  • 3 Tbs fine almond flour
  • 1 1/2 Tbs monk fruit granules
  • 3/4 tsp cinnamon
  • 1 Tbs + 2 tsp buttery coconut oil

Muffins

  • 1 1/4 cup fine almond flour
  • 5 Tbs monk fruit granules
  • 2 Tbs  tapioca flour or more almond flour (will result in a heavier texture)
  • 2 Tbs ground flaxseed
  • 1 tsp cinnamon
  • 3/4 tsp  baking powder
  • 1/4 tsp  baking soda
  • 1/8 tsp pink salt
  • 1 Tbs ground flaxseed + 1/2 cup water
  • 3 Tbs coconut oil or oil of choice
  • 1 tsp vanilla

Instructions

To prepare:

  • Make a flax egg by mixing 1 Tbs flaxseed with 1/2 cup water in a small bowl. Set aside to thicken.
  • Preheat the oven to 325. Line a muffin tin with parchment wrappers. (I sprayed with avocado oil to be sure nothing would stick)

To make the streusel:

  • Pulse together all ingredients in a food processor until large crumbs form. It only takes a few seconds.

To make the muffins:

  • Whisk together dry ingredients in a large mixing bowl.
  • Add oil and vanilla to the prepared flax mixture.
  • Pour wet over dry and gently mix by folding the batter until the flour is moistened. (batter will be a little thick)
  • Scoop batter into prepared wrappers and press gently with a spatula.
  • Top each muffin batter with a scoop of streusel and gently press to help it adhere.
  • Bake for 25-28 minutes until a toothpick comes out mostly clean and the tops spring back. *Important* Turn the oven off, but leave the muffins in for another 5-10 minutes to cool gradually to prevent sinking.
  • Enjoy!

Video

Notes

To store: Store in an airtight container with a paper towel at room temp for about 4 days, or refrigerated for 1 week, or frozen tightly wrapped for 2 months.
This recipe makes 6 large muffins, but can easily be doubled. Or make as mini muffins if you want to reduce the carbs per serving. Adjust the baking time as needed (I would try 10 minutes)