Gluten Free Cinnamon Streusel Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups gluten free all purpose flour (I prefer Sarah's GF Flour - https://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html)1 tsp xanthum gum1/2 cup Stevia in the Raw1/4 cup brown sugar1/2 tsp salt1 tsp cinnamon2 tsp baking powder1 egg1/2 cup non-dairy milk (I use almond/coconut blend)1/2 cup melted coconut oil1/2 tsp vanillaStreusel Topping:1/4 cup pecans1/4 cup brown sugar2 TBS brown rice flour1/2 tsp cinnamom1 1/2 TSP solid coconut oil
Wisk together all of the dry ingredients including: GF flour blend, xanthum gum, stevia, brown sugar, salt, cinnamon, and baking powder. Wisk together room temperature non-dairy milk, egg, coconut oil, and vanilla. Set aside.
In a small mini-chopper (or by hand), make streusel topping by pulsing together pecans, brown sugar, brown rice flour, cinnamon and solid coconut oil. Set aside.
Combine the dry ingredients and the wet ingredients. Wisk just until combined - do not overmix. Using a cookie scoop, scoop batter into 12 silicone muffin cups. Evenly distribute the streusel topping.
Bake for 15 minutes in a 400 degree preheated oven.
Serving Size: Makes 12 muffins for 6 servings
In a small mini-chopper (or by hand), make streusel topping by pulsing together pecans, brown sugar, brown rice flour, cinnamon and solid coconut oil. Set aside.
Combine the dry ingredients and the wet ingredients. Wisk just until combined - do not overmix. Using a cookie scoop, scoop batter into 12 silicone muffin cups. Evenly distribute the streusel topping.
Bake for 15 minutes in a 400 degree preheated oven.
Serving Size: Makes 12 muffins for 6 servings
Nutritional Info Amount Per Serving
- Calories: 439.5
- Total Fat: 27.0 g
- Cholesterol: 31.0 mg
- Sodium: 388.9 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 4.1 g
- Protein: 4.6 g
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