These Coffee Cake Muffins are a delicious breakfast dessert or afternoon snack. They pair perfectly with, you guessed it, a cup of coffee! But even if tea is more your thing these will tickle your taste buds with sweet cinnamon and buttery crumbs.
Topping:
NOTES:
Notes on Sweeteners:
You’ll Need:
Batter:- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 eggs
- 2 tsp vanilla
- 1/2 cup unsweetened vanilla almond milk
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup butter softened
- 1 tsp cinnamon
- 1/2 tsp molasses *** (optional)
Instructions:
- Preheat oven to 350. Line a standard muffin tin with paper liners and spray with cooking spray.
- In a food processor combine all the batter ingredients. Mix thoroughly. Divide between the prepared muffin tin.
- Combine topping ingredients in the food processor and pulse until crumbs form. Sprinkle on top of the batter.
- Bake 20-25 min until golden. If the crumb topping starts to get too dark cover with foil for the last 5 minutes.
NOTES:
- *** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1/2 tsp divided by 12 servings. That is less than .25 grams of carbs from the molasses. If you prefer you can just omit it.
Notes on Sweeteners:
- I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
- To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
- To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
- Substitutions will work in most recipes. They may not work in candies, such as caramel.
