Paleo Cauliflower Raspberry Streusel Muffins
Ingredients
Muffin
- 1 cup almond flour
- ½ cup tapioca flour
- ½ cup granulated sugar of choice*
- ¼ tsp salt
- 2 large eggs
- 3 Tbsp light olive oil or melted coconut oil
- ½ tsp baking soda
- ⅔ cup cauliflower rice frozen
- 1 tsp apple cider vinegar
- 1 tsp cinnamon powder
- ½ to ⅔ cup raspberries
Streusel Recipe
- ¼ cup almond flour
- 1-2 Tbsp light olive oil or melted coconut oil
Instructions
- Line 7-8 cups of a standard muffin tin with paper liners, and preheat the oven to 350F
- In a food processor or high powered blender, blend all the ingredients except the blueberries together until smooth.
- Divide the batter into muffin cups. Drop 4-5 blueberries into each muffin cup.
- Stir the streusel ingredients together in a separate bowl and drop crumbles on top of the muffins right before baking
- Bake for 20-25 minutes or so until a toothpick inserted into the center comes out clean.
- Remove from pan, let cool and enjoy! These actually taste better the day after they've been made.
Notes
*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For the lower calorie, reduced carb option reflected in the nutrition facts, use sugar-free sweeteners such as monkfruit sweetener or stevia (just be sure to convert according to package instructions).
Nutrition
Calories: 207kcalCarbohydrates: 13gProtein: 5gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 161mgPotassium: 68mgFiber: 3gSugar: 1gVitamin A: 62IUVitamin C: 8mgVitamin D: 1µgCalcium: 48mgIron: 1mgZinc: 1mg***Net Carbs: 10g
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