Cinnamon Muffins: Gluten-Free and Dairy-Free
These muffins are a sweet, cinnamony treat for breakfast or dessert. The recipe is also great for donuts!
Servings: 25 muffins
Calories: 218kcal
Ingredients
Muffin Batter
- 6 farm fresh eggs
- 1 can full fat sugar free coconut milk
- 3/4 cup xylitol
- 1/4 teaspoon pure stevia extract
- 1 tablespoon vanilla
- 6 cups almond flour
- scant teaspoon sea salt
- 1 1/2 teaspoon baking soda
Struesel Topping
- 1/2 cup raw honey
- 1/3 cup melted coconut oil
- 4 tablespoons cinnamon
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 315 degrees and place paper liners in 25 muffin tins (it may make a few more depending on how you divide the batter).
- Beat the eggs, coconut milk, xylitol, stevia, and vanilla together.
- Stir in the almond flour, salt, and baking soda until the batter is well combined.
- In a separate bowl, stir all of the streusel ingredients together.
- To each muffin cup, add a spoonful of batter, a drizzle of streusel, followed by another spoonful of batter and drizzle of streusel. Each muffin tin should be approximately 1/3 full.
- Bake for about 25 minutes or until toothpick comes out clean. Allow the muffins to cool for at least 5 minutes in the pan prior to serving.
- Try not to eat all of the muffins at once! These muffins freeze really well. I have made super huge batches and stuck a bunch in the freezer to pull out as a treat for the boys.