The fall is in full swing which means seasonal baked goods😍 These cranberry coffee cake style muffins are absolutely delicious and scream the holidays are coming😆 so if you need a little holiday cheer or are feeling left out when you pull up to Starbucks and have to pass on the baked goods makes these delicious muffins and bring it with you!! You won’t be disappointed! If you prefer blueberries you can swap and just adjust the macros!!

❄️ 🍁 ❄️ 🍁

Cranberry Delight Streusel Muffins

Makes 15 Servings

1 Serving: 225 Calories, 20g Fat, 3g Carbs, 9g Protein

1/2 cup sour cream

4 large eggs

2 tsp vanilla extract

3 cups almond flour

3/4 cup erythritol

2 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1 Cup cranberries

1/2 Cup chopped pecans

Streusel Topping

1/4 Cup of Almond Flour

1⁄4 Cup of Walnuts

1⁄4 Cup of Erythritol

1 tsp of Cinnamon

1 Tbsp of softened NOT melted butter

Directions:

1. Preheat oven to 325F and line a muffin tin with muffin liners.

2. Combine sour cream, eggs, and vanilla in a blender. Blend about 30 seconds.

3. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until

smooth.

4. By hand, stir in cranberries and pecans.

5. Divide the mixture among the prepared muffin cups (about 1⁄4 FULL cup of batter).

6. Next start on the topping. Add walnuts, butter, cinnamon, erythritol and almond flour to

food processor. You can also use a fork and a bowl to hand mix.

7. Pulse a few times until nuts are chopped into small pieces.

8. Sprinkle bits of the mixture evenly over batter and gently press down (about 1 tsp per

muffin).

9. Bake 30 minutes, until just golden brown and firm to the touch.