• prep: 15 min
• cook: 22 min
• total: 37 min

servings:

These Vegan Bakery Style Cinnamon Streusel Muffins are a beautiful memory to the ones we ate growing up, but don't have all of that butter or oil. These are dairy-free, oil-free and made with whole grain spelt flour and almond flour. They bake up deliciously moist, perfectly sweet and with a glorious crunchy cinnamon topping!

• 1/2 cup + 2 tablepoons (70g) blanched almond flour
• 1 tablespoon + 2 teaspoons (17g) potato starch (error on video says tapioca, ignore that)
• 1 1/4 teaspoons (2g) cinnamon
• 7 tablespoons (90g) light brown sugar
• 1 1/2 tablespoons "lite" canned coconut milk, or cashew or soy
• 1 cup (132g) spelt flour
• 1/2 cup (56g) blanched almond flour (See NOTE)
• 2 tablespoons (20g) potato starch, not flour
• 2 teaspoons baking powder
• 1/2 teaspoon (4g) fine sea salt
• 1 tablespoon (6g) ground cinnamon
• 1/2 cup lightly packed (95g)light brown sugar (do not sub this, the molasses in the brown sugar is needed for moisture. For a refined sugar-free option, you can make my 5 minute homemade coconut brown sugar here )
• 1 cup (250g) "lite" canned coconut milk, room temp, shaken well (or cashew or soy should work)
• 2 teaspoons (10g) vanilla extract

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