Coffee Cake Muffins
-
Makes
12
Author Notes
Low carb alternative, freely adapted from experience and inspired by http://www.preheatto350.com/cinnamon-coffee-cake-low-carb-gluten-free-sugar-free-dairy-free-option —Brian Coppola
Ingredients
5
eggs
5 tablespoons
melted no-salt butter
3/4 cup
buttermilk (or sour cream)
1.25 cups
almond flour
0.50 cups
coconut flour
2.5 teaspoons
baking powder
0.50 cups
sweetener (granular Swerve)
1 cup
chopped pecans
3 tablespoons
ground cinnamon
1 tablespoon
allspice
6 tablespoons
sweetener (granular Swerve)
6 tablespoons
melted butter
2-3 tablespoons
buttermilk (or sour cream)
Directions
- Preheat oven to 350F and prepare muffin tins with paper liners (makes 12).
- Swirl topping: combine 4T butter with 2T cinnamon, 1 T allspice, and 3T sweetener; add an additional 2-3T buttermilk to make a loose paste
- Coated nuts: combine nuts with 4T butter, 1 T cinnamon, and 3T sweetener
- Batter: Put eggs, buttermilk and vanilla in a blender. Pulse well to mix. Add the dry ingredients and mix well. Add the butter and give the final mix.
- Scoop 0.25 c batter into muffin liner. Top with about 1t of the topping and swirl it into the batter with a knife. Press about 1T of the nut mixture onto the top.
- Bake for 25-30 minutes. Remove muffins to a rack immediately to avoid condensation.
