Butternut Streusel Muffins


Our next butternut recipe is muffins. My taste-tester Tab said they were, “the REAL deal.” I am taking this as a supreme compliment. They did smell fantastic. Scramble up a little egg in the morning, a steaming cup of coffee and one of these muffins and I think you have the perfect morning nourishment to get you going and ready for the day. I think if I had to tweak this recipe I may add a cinnamon honey filling or drizzle over the top for dramatic effect. I have used the same muffin base, except I obviously added butternut, as well as experimenting with a crumble topping. You could also supplement pumpkin in this recipe. Which ever your taste buds desire.

Butternut Streusel Muffins

  • 1 cup almond flour
  • 1/8 cup raw honey
  • 1 egg
  • 1 egg white
  • 1/4 tbsp apple cider vinegar
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp melted coconut oil
  • 3/4 cup butternut puree
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon


  • 1/3 cup almond flour
  • 2 tbsp grass-fed butter
  • 1/2 tsp honey

Let’s Make it Happen:  Preheat oven to 350.  In one bowl combine the dry ingredients: flour, baking soda, nutmeg, cinnamon, and salt. In another bowl mix honey, egg, egg white, vinegar, puree, and oil. Now simply join the two bowls together. Scoop into cupcake liners. To make the topping simple use a fork to cut the butter into the flour. Sprinkle over the top of the muffins. Bake for about 30 minutes. Savor the bliss.

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