Keto-Friendly Almond Streusel Blueberry Mini Muffins

Name: Keto-Friendly Almond Streusel Blueberry Mini Muffins
Ingredients: Almond Streusel Topping; 3 large eggs; ⅓ cup coconut oil or melted butter; ⅓ cup coconut oil or melted butter; ⅓ cup unsweetened almond milk or whole milk; ⅓ cup unsweetened almond milk or whole milk; 1 teaspoon almond extract; 2½ cups almond flour or coconut flour; 2½ cups almond flour or coconut flour; ½ cup Erythritol sugar substitute or granulated sugar; ½ cup Erythritol sugar substitute or granulated sugar; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen blueberries

Preparation info

Makes
2 dozen
dozen

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

Almond and coconut flours are gluten-free substitutes for regular wheat flour, and this recipe does a good job of mimicking the texture of traditional muffins. If you are not a fan of almond extract, vanilla extract may be substituted.

Ingredients

Almond Streusel Topping
3 large eggs
⅓ cup coconut oil or melted butter

Breakfast
Snack
Vegetarian

Method

Preheat oven to 350°F. Lightly grease 2 (12-cup) mini-muffin pans with cooking spray.

Prepare Almond Streusel Topping; set aside.

Whisk together eggs in a large bowl. Stir in oil, milk, and almond extract. Combine flour, sugar, baking powder, and salt in a separate bowl