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Grain-Free and Dairy-Free Cinnamon Muffins Recipe

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This recipe for Grain-Free and Dairy-Free Cinnamon Muffins is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Muffin Batter:
6 farm fresh eggs
1 can full fat sugar free coconut milk
3/4 c. xylitol
1/4 t. pure stevia extract
1 T. vanilla
6 cups of almond flour
scant teaspoon sea salt
1 1/2 t. baking soda

Streusel Topping:
1/2 cup raw honey
1/3 cup melted coconut oil
4 T. cinnamon
1 t. vanilla
Directions:
Directions:
1.Preheat the oven to 315 degrees and place paper liners in 24 muffin tins (it may make a few more depending on how you divide the batter).
2.Beat the eggs, coconut milk, xylitol, stevia, and vanilla together.
3.Stir in the almond flour, salt, and baking soda until the batter is well combined.
4.In a separate bowl stir all of the streusel ingredients together.
5.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 filled 2/3 full.
6.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.
7.Try not to eat all of the muffins at once! These also freeze really well.
Number Of Servings:
Number Of Servings:
24

 

 

 

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