– 2 c. all-purpose flour – 1/2 c. granular monk fruit sweetener, like Whole Earth – 1 1/2 tsp. baking powder – 1/2 tsp. salt – 1 c. unsweetened vanilla almond milk – 1/3 c. unflavored coconut oil – 1 egg – 1 tsp. vanilla extract – 1 c. peaches, peeled and diced Streusel Topping: – 1/2 c. all-purpose flour – 3 Tbsp. Swerve brown sugar substitute – 1/4 tsp. salt – 2 Tbsp. melted butter
Spoon the batter into the prepared muffin tin, filling each cup to about 3/4 full. Pro-Tip: I love using these reusable silicone baking cups! No non-stick spray or disposable liners needed.
Streusel topping: in a bowl, combine the flour, brown sugar substitute and salt. Pour in the melted butter and mix together with a fork. Top the batter of each muffin generously with the streusel crumble mixture.
Place muffins in oven and bake for 18-20 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and crumb-free the muffins are done.
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