CINNAMON CRUMBLE MUFFINS (sugar, gluten, dairy free!)

I have been experimenting with this recipe for over a year. Each time got better than before, but it wasn't until this weekend, that along with a few minor changes, I got the idea to add a crumble topping. That made all the difference. What a happy general conference breakfast it made!

I would recommend doubling this recipe. Otherwise, it will only make about a half dozen muffins and believe me...you're going to want to want more than that. 

MUFFIN

2/3 C almond flour

2/3 C gluten free brown rice flour (minus 2-3 Tablespoons)

1/3 C gluten free oats

3 T coconut flour

3 eggs at room temperature

1/4 C almond milk (unsweetened)

1/4 C olive oil

1/4 C coconut glycerin or yacon syrup or honey

1/4 tsp baking soda

1/4 tsp sea salt

1 packet of stevia

1 tsp vanilla

1/8 tsp ginger

1/8 tsp netmeg

1 tsp vanilla

CRUMBLE TOPPING

I just eyeballed everything, so these measurements are estimates! 

1/8 C gluten free oats

1/8 C unsweetened coconut

1/8 C coconut sugar

1/8 C cold coconut oil

1 T coconut flour

1 T cinnamon 

pinch of stevia

pinch of sea salt

Add cupcakes liners to muffin pan. Fill each liner 3/4 with batter. Cover each muffin with desired amount of crumble topping. Bake in preheated oven of 350 degrees F for 20 minutes. 

I like to cut it in half warm and smother both pieces with ghee.