Ingredients

• 2 large eggs
• 1/3 cup plain coconut milk (or whole milk) yogurt
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 1/2 cups blanched almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
Cinnamon Streusel Topping
• 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp coconut oil or butter, melted
• 1 tbsp, plus 1 tsp ground cinnamon
• 1/4 tsp pure vanilla extract
• Crispy walnut pieces (optional)

Instructions

1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
2. 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.
3. 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.
4. 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.)
5. 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.)

Notes

Ingredients

• 2 large eggs
• 1/3 cup plain whole milk yogurt (or plain whole milk kefir)
• 1/4 cup pure maple syrup (see *note below)
• 1 1/2 tsp pure vanilla extract
• 2 1/2 cups blanched almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• **Fresh strawberries and blueberries (fresh raspberries are also a delicious option!)

Instructions

1. Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a small bowl, add about 4-5 diced fresh strawberries and about a handful of whole fresh blueberries; set aside.
2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
3. 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.
4. Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
5. Bake for approximately 26-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!

Notes

Ingredients

• 2 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup pure honey (we prefer clover honey, as it's mild flavor makes it a perfect choice for baking)
• 3 tbsp coconut oil
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups. In a small bowl, mix almond flour, baking soda and salt. In a large bowl, whisk melted coconut oil and honey until well combined. Then, whisk the eggs and vanilla into the coconut oil and honey mixture until well blended. Add dry ingredients to wet and whisk until well combined.
2. Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter. Then add a sprinkling of your favorite fresh fruit. Top with another large spoonful of batter, tap pan to flatten batter. Top with more fresh fruit. Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.