Peach Streusel Muffins (low carb, gluten free)
Well, I think this will be my last "peachy" post for the season--but hey, it's been fun while it lasted!
Peach Streusel Muffins (low carb, gluten free)
These Peach Streusel Muffins are absolutely delicious! They're moist and the combination of flavors blend nicely together. But the best part is they're low carb and gluten free!
So, let's get started . . .
Ingredients:
1 3/4 C. almond flour
2 TBS. coconut flour
1/4 C. salted butter (softened)
1/4 C. sour cream
2 eggs (large)
2 TBS. granulated sugar substitute
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cider vinegar or white distilled vinegar (Heinz is GF)
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/2 C. fresh peaches (peeled and chopped)
Streusel Topping:
1/4 C. almond "meal"
1/4 C. pecans (chopped fine)
1/2 C. brown sugar substitute (I use Ideal)
2 TBS. butter (softened)
1 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Mix all ingredients together--except the streusel topping. Line 6 - 8 muffin cups with paper liners. Scoop the batter--it will be thick--into each liner until it's full (these muffins don't rise a lot, if at all.)
Mix the streusel topping--either with a fork or by hand--and sprinkle 'about' 1 to 1 1/2 TBLS. of topping on each muffin (depending on how much streusel you prefer on top--or carbs you can have.) Bake for 25 minutes--or until a toothpick inserted into the center of one muffin comes out clean.
After removing from the oven, allow the muffins to cool down a bit--the closer they reach room temperature, the better their flavor and texture become. Enjoy!!
So, let's get started . . .
Ingredients:
1 3/4 C. almond flour
2 TBS. coconut flour
1/4 C. salted butter (softened)
1/4 C. sour cream
2 eggs (large)
2 TBS. granulated sugar substitute
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cider vinegar or white distilled vinegar (Heinz is GF)
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/2 C. fresh peaches (peeled and chopped)
Streusel Topping:
1/4 C. almond "meal"
1/4 C. pecans (chopped fine)
1/2 C. brown sugar substitute (I use Ideal)
2 TBS. butter (softened)
1 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Mix all ingredients together--except the streusel topping. Line 6 - 8 muffin cups with paper liners. Scoop the batter--it will be thick--into each liner until it's full (these muffins don't rise a lot, if at all.)
Mix the streusel topping--either with a fork or by hand--and sprinkle 'about' 1 to 1 1/2 TBLS. of topping on each muffin (depending on how much streusel you prefer on top--or carbs you can have.) Bake for 25 minutes--or until a toothpick inserted into the center of one muffin comes out clean.
After removing from the oven, allow the muffins to cool down a bit--the closer they reach room temperature, the better their flavor and texture become. Enjoy!!
RSS Feed
