When I discovered this amazing recipe over at Comfy Belly, I knew it would be a family favorite! I simply adapted it by changing a couple of the measurements and by adding some pure vanilla extract to further enhance the sweet-cinnamony flavor.
All ready to go into the oven! Cinnamon lovers beware – you may want to make a double batch!
In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside. In a small bowl, add the streusel ingredients (except the nuts) and whisk together until well combined.
Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
Then using a small spoon, place a dollop of the streusel in the center of each muffin. Next, place another spoonful of batter on top of the streusel layer, making sure to evenly distribute the remaining batter among all the muffin cups. If using nuts, top each muffin with nuts. Then, using a fork, evenly drizzle the remaining streusel over the top of each muffin. (You will end up with a little leftover streusel, see idea below on how to use it.)
Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm! (Original recipe can be found at Comfy Belly.)
Want to liven-up your morning oatmeal? Then, make a double batch of this delectable streusel topping. Save the leftovers in an airtight container and store it in the frig for up to a week. Re-heat and drizzle it over your oatmeal and top with some crispy walnut pieces for an extra special treat! YUM!
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