My husband requested these, so I gave them a shot. They worked out pretty well. I ate almost all of them. The recipe says makes six, but I got eight out of the batch.
Muffins
Ingredients
Directions
Notes
Approximate nutrition info per muffin: 354 calories, 33g fat, 5.5g net carbs, 11g protein
(without streusel or icing: 255 calories, 23g fat, 4.3g net carbs, 8g protein)
I followed the recipe exactly. I did add more cream cheese and sugar substitute to the icing because it was way too lemony. One of the muffins was too moist. The others were moist, but ok. I will reduce the almond milk next time, and if it works out better I will change the recipe. The blueberries also sunk to the bottom. I got a tip to coat them in flour. I might use coconut flour to cut down on the moisture content. I think shaking the berries in a bag with a couple of teaspoons of coconut flour might do the trick.
I'm also going to try to make an apple cinnamon version.
- 6 Tbsp butter
- 1/4 cup granulated sugar substitute
- 2 eggs
- 2 tsp vanilla extract
- 1 cup almond flour
- 2 Tbsp coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum (for berry)
- 1/4 cup almond milk
- 1/2 cup berries, fruit, or pumpkin
For the streusel topping:- 2 Tbsp butter
- 1/2 cup almond flour
- 2 Tbsp granulated sugar substitute
- 1 Tbsp coconut flour
- optional add zest or cinnamon
For the icing:- 2 oz cream cheese, softened
- 2 Tbsp granulated sugar substitute
- optional add 1/2 Tbsp lemon juice or 1/4 tsp vanilla
Directions
- For the muffins:
- Cream the butter and sweetener together until smooth. Add the eggs, beating well after each. Add the vanilla extract and mix well. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth. Stir in blueberries. Divide the batter between 6 greased muffin tins.
For the streusel topping:- Melt the butter and add the rest of the streusel ingredients. Stir until a dough forms. Using your fingers, crumble the streusel over the tops of the muffin batter.
- Bake the muffins at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.
For the cream cheese icing:- Whip the softened cream cheese with the sugar substitute until smooth. Spoon into a ziploc bag and cut off the very tip with scissors. Squeeze the icing over the cooled muffins and serve.
Notes
Approximate nutrition info per muffin: 354 calories, 33g fat, 5.5g net carbs, 11g protein
(without streusel or icing: 255 calories, 23g fat, 4.3g net carbs, 8g protein)
I followed the recipe exactly. I did add more cream cheese and sugar substitute to the icing because it was way too lemony. One of the muffins was too moist. The others were moist, but ok. I will reduce the almond milk next time, and if it works out better I will change the recipe. The blueberries also sunk to the bottom. I got a tip to coat them in flour. I might use coconut flour to cut down on the moisture content. I think shaking the berries in a bag with a couple of teaspoons of coconut flour might do the trick.
I'm also going to try to make an apple cinnamon version.