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In
a medium bowl, whisk together the almond flour, sweetener, coconut flour and
cinnamon.
Drizzle the melted butter and stir until well combined. Set aside.
Muffins
Preheat
the oven to 325ºF and line a standard muffin tin with silicone liners.
In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt.
Stir in the butter, eggs, almond milk and vanilla until well combined.
Divide the batter among the prepared muffin cups. Add some crumb topping to each muffin and bake for 25-35 mins or until a tester inserted in the centre comes out clean.
Let the muffins cool completely in the pan.
Drizzle
Whisk
together the sweetener, water
and vanilla extract. Add more water
if the mixture is too thick.
