Muffins with Streusel Topping (Almond Flour)

Almond flour muffins are light and fluffy muffins that are naturally low carb and grain free. Easily customizable and made in just one bowl, they are a healthy baked treat. 2 grams net carbs per muffin. These muffins are simple, delicious, and need just 6 ingredients to make. I love how customizable they are, and how you can jazz them up or flavour them in a plethora of ways. Made in just one bowl and ready in 25 minutes, they make a fabulous snack, dessert, or even a cheeky breakfast.

Muffins:
2½ cups blanched almond flour (not almond meal)
2 tsp. baking powder
¼ tsp. fine sea salt
½ cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs
⅓ cup butter, melted
6 Tbsp. milk

Streusel Topping:
½ cup almond flour
2 Tbsp. coconut flour
½ cup nuts, chopped
1 Tbsp. ground cinnamon
3 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
¼ cup butter, melted

Icing Drizzle:
¼ cup Monk Fruit Sweetener with Erythritol (Powdered)
1-2 Tbsp. water

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 12 count muffin tin with muffin liners and set aside.

Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.

In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.

Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.

Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.

Once cooled, make your icing by whisking together the confectioners' sugar with water. Drizzle over the top of each muffin.