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Gluten-Free Streusel Muffins

Delicious and healthy gluten-free muffins made with almond and coconut flour, topped with a buttery streusel.
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Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes
Portions: 12 muffins
Type de plat: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 1 cup almond flour Provides healthy fats and a moist texture.
  • 1/2 cup coconut flour Highly absorbent, contributes to the muffins' structure.
  • 1/2 cup granulated sweetener (like erythritol) Low-calorie sugar alternative.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs Should be at room temperature for better emulsification.
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk Can be substituted with any other non-dairy milk.
  • 1 teaspoon vanilla extract
  • 1/2 cup streusel topping (made with almond flour, butter, and sweetener) Adds a crunchy topping to the muffins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Using a scoop or measuring cup, fill the muffin tins about 2/3 full with the batter.
  6. Sprinkle the streusel topping over each muffin.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Portion: 1gCalories: 150kcalCarbohydrates: 14gProtéines: 5gFat: 9gLipides saturés: 2gSodium: 100mgFibre: 3gSucre: 2g

Notes

These muffins can be stored in an airtight container for up to 1 week in the refrigerator or frozen for longer storage. Best reheated for a few seconds in the microwave.

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