Ingredients:

  • 1/2 cup of organic plain yogurt
  • 1/4 cup of erythritol (like Swerve) or stevia to taste
  • 2 organic eggs
  • 2 1/2 cups of almond flour
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda

Topping

  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of erythritol (like Swerve), xylitol or stevia to taste
  • 2 tablespoons of organic unsalted butter or coconut butter, melted

Directions

  1. Preheat oven to 310 degrees F.
  2. Combine all the wet ingredients into a bowl and blend well with a spoon.
  3. Add the dry ingredients and blend well with a spoon.
  4. Blend all the topping ingredients using a fork.
  5. Place cupcake liners in a muffin pan and fill the liners 2/3 with batter.
  6. Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.
  7. Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).
  8. Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.