Sour Cherry Streusel Muffins
Ingredients
Muffins:
  • 1 1/2 cups almond flour
  • 4 tablespoons tapioca flour
  • 2 tablespoons potato flour
  • 1/3 cup coconut sugar
  • 1/2 teaspoon kosher sea salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup ghee or clarified butter, melted and cooled
  • 1 cup chopped sour cherries
Streusel Topping:
  • 1 cup coarsely chopped pecans
  • 1/4 cup tapioca flour
  • 2 tablespoons potato flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground mace
  • 1/2 cup coconut sugar
  • 2 to 3 tablespoon ghee or clarified butter, melted
Instructions
  1. Preheat oven to 350 F. Generously grease the cups of a standard, one-dozen muffin tin.
  2. Combine the pecans, tapioca and potato flours, coconut sugar, shredded coconut, cinnamon and mace in a small bowl. Stir in the melted ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet. Set aside.
  3. In a large bowl, combine the almond flour, tapioca flour, potato flour, coconut sugar, salt and baking soda. Beat the eggs in a small bowl, and stir into the almond flour mixture. Add the melted ghee and beat lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the cherries.
  4. Divide the batter equally between the greased muffin cups and sprinkle with the streusel topping. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  5. Allow the muffins to cool for 5 minutes before removing from the pan. Cool completely before serving.
  6. Nutrition (per serving): 306 calories, 22.6g total fat, 61.8mg cholesterol, 153.2mg sodium, 220.4mg potassium, 21.3g carbohydrates, 3.9g fiber, 10.3g sugar, 3.2g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/sour-cherry-streusel-muffins/