Almond Flour Muffins

Total time: 1 h 19 min • Active: 54 min • Inactive: 25 min

Ingredients

• 0.583 cup butter
• 0.333 cup coconut oil
• 0.5 cup mixed nuts
• 3 cup almond flour
• 2 tbsp coconut flour
• 1 tbsp ground cinnamon
• 11 tbsp granulated sweetener
• 2 tsp baking powder
• 0.25 tsp salt
• 3 ea egg
• 6 tbsp almond milk
• 0.25 cup confectioners sugar
• 2 tbsp water

Steps

1. Whisk together the dry ingredients.≈ 1 min
2. Chop the mixed nuts until coarsely chopped.≈ 3 min
3. Measure and melt 1/4 cup unsalted butter for the streusel topping.≈ 2 min
4. Mix streusel topping ingredients until crumbly.≈ 2 min
5. Measure and melt 1/3 cup butter or coconut oil for the batter.≈ 3 min
6. Preheat oven to 180°C (350°F).≈ 10 min
7. Whisk together the wet ingredients.≈ 2 min
8. Fold the dry mixture into the wet mixture until just combined to make the muffin batter.≈ 1 min
9. Divide the muffin batter evenly among the 12 lined muffin cups.≈ 3 min
10. Sprinkle the streusel topping evenly over the filled muffin cups.≈ 2 min
11. Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.≈ 22 min–25 min
12. Let the muffins cool in the pan for 10 minutes.
    10 min
13. Whisk together the confectioners sugar and water to make the icing.≈ 2 min
14. Transfer the muffins from the pan to a wire rack to cool completely.≈ 2 min
15. Drizzle the prepared icing over the cooled muffins.≈ 2 min
16. Store the muffins in an airtight container in the refrigerator for up to 1 week, or freeze in a zip-top bag for up to 6 months.≈ 5 min
17. Line a 12-count muffin tin with paper liners and lightly grease them.≈ 5 min

Yields

• 12 ea drizzled muffins