Muffin Ingredients:
- One 1/2 cup Kodiak Cakes Pancake Buttermilk Mix, Gold Medal all-purpose flour, or King Arthur Gluten-Free Baking Mix for gluten-free
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 cup of Lakanto Classic or Baking Monkfruit Sweetener
- 1/4 cup of zero-point brown sugar sweetener – I use Lakanto Golden Monkfruit Sweetener
- 1 large egg or 2 egg whites
- 1 tsp vanilla extract
- 1 cup of water or unsweetened cashew, almond, or soy milk
- 2 Tbsp unsweetened applesauce
Streusel Topping:
- Two 1/2 Tbsp all-purpose flour or King Arthur Gluten-Free Baking Mix for gluten-free
- 4 tsp regular white sugar
- 1/4 tsp ground cinnamon
- 4 teaspoon light butter- I personally like to use Land O’ Lakes light butter made with canola oil
Instructions:
- Preheat the oven to 375 degrees.
- Spray a 12-cup regular-size muffin pan with non-stick cooking spray or line the muffin tin with foil liners.
- Add the pancake mix or flour, cinnamon, and baking powder to a large mixing bowl. Whisk to combine.
- Add the egg, vanilla extract, unsweetened applesauce, almond milk, and white and brown granulated sweetener in a separate bowl. Whisk until just combined.
- Then add the wet ingredients to the dry ingredients gradually.
- Stir until JUST combined. TIP: Over mixing the batter will cause the muffins to be tough, bake unevenly, creating elongated holes, and/or form peaked tops.
- Scoop batter evenly among prepared muffin pan.
- Fill each one up slightly more than half.
For the topping:
- combine the flour, regular sugar and cinnamon. Cut the soft butter into the mixture-start with 2 tsp of butter and add more if needed until the mixture resembles coarse crumbles.
- Sprinkle 1/2 to 1 teaspoon on top of each muffin.
- Bake for 18-20 minutes then cool for 5 minutes before removing to a wire rack.
- Let them cool in the pan for 5 minutes before removing them from the muffin tin. Serve warm or at room temperature.
YIELD: 12
