CINNAMON CRUMBLE MUFFINS (sugar, gluten, dairy free!)

I have been experimenting with this recipe for over a year. Each time got better than before, but it wasn't until this weekend, that along with a few minor changes, I got the idea to add a crumble topping. That made all the difference. What a happy general conference breakfast it made!

I would recommend doubling this recipe. Otherwise, it will only make about a half dozen muffins and believe me...you're going to want to want more than that. 

2/3 C almond flour
2/3 C gluten free brown rice flour (minus 2-3 Tablespoons)
1/3 C gluten free oats
3 T coconut flour
3 eggs at room temperature
1/4 C almond milk (unsweetened)
1/4 C olive oil
1/4 C coconut glycerin or yacon syrup or honey
1/4 tsp baking soda
1/4 tsp sea salt
1 packet of stevia
1 tsp vanilla
1/8 tsp ginger
1/8 tsp netmeg
1 tsp vanilla

I just eyeballed everything, so these measurements are estimates! 
1/8 C gluten free oats
1/8 C unsweetened coconut
1/8 C coconut sugar
1/8 C cold coconut oil
1 T coconut flour
1 T cinnamon 
pinch of stevia
pinch of sea salt

Add cupcakes liners to muffin pan. Fill each liner 3/4 with batter. Cover each muffin with desired amount of crumble topping. Bake in preheated oven of 350 degrees F for 20 minutes. 

I like to cut it in half warm and smother both pieces with ghee. 

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