Updated: Feb 28, 2020
1 cup coconut flour 5 eggs, whisked 1/2 cup brown sugar substitute (we used Lakanto golden brown) 1/2 teaspoon Lorannoils cinnamon spice emulsion (sub with 1 extra teaspoon of cinnamon and 1/2 teaspoon vanilla extract) 1 tablespoon cinnamon 2 tablespoon baking powder 1-3/4 cup unsweetened almond milk 1/2 cup melted cocoa butter (you can sub with coconut oil)
Preheat oven to 350, grease 12 muffin tins thoroughly
Mix all ingredients together thoroughly. Scoop evenly into 12 muffin tins (do not overfill) Top with 2 tablespoons of streusel topping
Bake for 20 minutes or until inserted toothpick comes out clean. Check at 15 min, cover with foil if topping is getting too brown.