Gluten Free Cinnamon Streusel Muffins

By Babycatgrandma

A gluten free version of a cinnamon muffin with crumb topping.

Ingredients

• Crumb Topping:
• 1 1/2 cups Bob's Red Mill Gluten-Free Flour (ATK 6 7/8 oz + 1/4 tsp zanthan gum)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• pinch salt
• 3/4 cup unsweetened vanilla almond milk or regular milk
• 1/3 cup canola oil or melted coconut oil
• 2 eggs or 1/3 cup water mixed with 2 tablespoons ground flax seed 2 tsp vanilla
• 2 tablespoons granulated sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup solid coconut oil
• 1/4 cup Gluten Free Flour
• Instructions

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Preheat oven to 375 degrees and line muffin tin with paper liners orsilicone liners.
2. In a large bowl, gently whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt together.
3. In a smaller bowl, whisk almond milk, oil, eggs and vanilla until completely combined. Make a well in the center of dry mixture and pour in liquid. Mix until just combined.
4. Scoop evenly into muffin liners.
5. For the crumb topping, use 2 forks to combine cinnamon, sugars, flour, salt and coconut oil. until just crumbly. Sprinkle over each muffin.
6. Bake muffins for 15-17 minutes or until a toothpick inserted into ceter come out dry.
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Amount Per Serving Calories 267