Gluten Free Cinnamon Streusel Muffins

1 1/2 cups gluten free all purpose flour (I prefer Sarah's GF Flour - http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html)
1 tsp xanthum gum
1/2 cup Stevia in the Raw
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 egg
1/2 cup non-dairy milk (I use almond/coconut blend)
1/2 cup melted coconut oil
1/2 tsp vanilla

Streusel Topping:
1/4 cup pecans
1/4 cup brown sugar
2 TBS brown rice flour
1/2 tsp cinnamom
1 1/2 TSP solid coconut oil

For gluten free baking, all ingredients should be at room temperature, including the egg and milk.

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