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| Servings |
large muffins
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Ingredients
- 1 cup whole wheat flour
- ¼ cup almond flour
- 1 tbsp flax meal
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt
- 1 large egg
- ¾ cup plain Greek yogurt
- ⅓ cup almond milk
- ¼ cup coconut sugar
- 2 tbsp melted coconut oil
- 1 tsp vanilla
Streusel Topping
- 2 tbsp whole wheat flour
- 1 tbsp almond flour
- 2 tbsp coconut sugar
- 1 tbsp melted coconut oil
- 1 tsp cinnamon
Ingredients
Streusel Topping
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Instructions
- Preheat the oven to 350F. Generously grease a muffin tray.
- In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, combine the egg, yogurt, almond milk, coconut sugar, oil, and vanilla, whisking to combine. Pour the wet ingredients into the dry and mix until just combined.
- Make the streusel topping: In a medium bowl, combine the whole wheat flour, almond flour, coconut sugar, coconut oil, and cinnamon, mixing with a fork.
- Divide the batter into the muffin tin, filling halfway, and sprinkling the streusel into the batter before adding more batter. Top with the remaining streusel.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.