These are some moist and fluffy dairy-free, gluten free, and naturally sweetened muffins! There's an optional cinnamon crust reminiscent of coffee cake for the tops. A hint of lemon flavor pairs quite well with the key ingredient--olive oil! These are a snap to make. Just stir them up with a whisk and you're good to go!

More photos here , at my blog.

Berry Crunch Top Muffins

Makes 12 muffins

Ingredients:
2 cups blanched almond flour
1/8 to 1/4 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup extra virgin olive oil
3 cage-free organic eggs
1/2 cup erythritol or preferred sugar-free sweetener
1/2 teaspoon pure NuNaturals stevia extract
1 teaspoon lemon extract
1/8 cup lemon juice
1/8 cup lite coconut milk
1 cup blueberries or raspberries
oat flour, for dusting (optional)

For Crunch Topping (optional):
2 tablespoons non-hydrogenated shortening or unsalted butter
2 tablespoons coconut milk
1/2 cup blanched almond flour
2 tablespoons golden flax meal
2 tablespoons erythritol
1/4 teaspoon blackstrap molasses
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon stevia extract

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Mash together the ingredients for the topping with a fork, then stick it in the freezer while you make the muffins. Whisk together wet ingredients plus the erythritol in one bowl. Stir together the dry ingredients in a different bowl. Add the wet to the dry ingredients, whisking until incorporated. Coat berries with a light dusting of oat flour (to keep them from sinking), and gently fold 3/4 of them into the batter. Fill muffin cups 3/4 of the way full, and sprinkle remaining berries over the tops. Pinch off bits of the cold topping, dropping them over the tops of the muffins. Bake for 25 to 30 minutes, or until puffed and golden brown. Let cool until lukewarm, then turn muffins out of the silicone muffin cups (if using) so the tops are facing down. After completely cooled, store in baggies or tupperware with paper towels.

lcstudent I am a huge fan of your blog. You create the most delicious confections! I just made your chocolate chunk cookies & they are incredible.

I cannot wait to try these tomorrow! We have raspberries comming out our ears here, so I'm going to modify them to make raspberry coconut muffins.

Thank you for your work!

Raspberry coconut muffins sound scrumptious! Are you gonna amp up the coconutty taste by adding some extract or coconut flakes? You're so lucky you have plentiful fresh raspberries to work with. Can't get enough of those!

Glad you're enjoying the recipes. Thanks for the nice feedback!

Those really look amazing.

They ARE amazing!!! These turned out beautifully! Thank you again for your recipe!!!

The ingredient list is extensive but when I seen the pic it sold me. I will give these a try tomorrow.

^^They are great without the topping, too! That part was a bit of an afterthought.

The complicated ingredients are the sweeteners, but you could use Splenda. Coconut milk could be replaced with half n' half if you can eat dairy.

Yay, I<3Splenda! So glad you liked 'em.

I am really trying to cut my Splenda consumption down and would like to try erythritol but I have to buy some. I have been using stevia but it wouldn't have the bulk for this.

The texture of these look wonderful, is there any reason u use almond flour rather then soy. Just wondering, I have both and have made several goodies but wondered if 1 was better for low carbing?

Erythritol is works the investment, lyzjnqtpy! It worth quite well WITH the stevia, to balance out that sharp sweetness and improve texture. The muffins get a nice crust on top with the erythritol!

Never tasted soy, but I've heard it has a strong flavor. Some people have concerns about the phytoestrogens in soy as well. The texture of the muffins with almond flour is so moist, and the almonds are so bland that it really tastes like regular cake IMO. Perhaps make a small batch and see how they turn out?

I definitely will try the Erythritol, I want to find a sweetener that would brown. The texture of soy is much more dense and I do worry about to many estrogen's from foods and the environment. Thanks for the tips.

these sound good and look good. sue