1/4cupmelted coconut oilyou can substitute canola oil
1/2cupsugar
1egg
1/2teaspoonpure vanilla extract
1/2teaspoonalmond extract
1cupSilk Almondmilk
1cupfrozen raspberries
Cooking spray
Streusel Topping
3tablespoonslight brown sugar
2tablespoonswhite all-purpose flour
1tablespoonunsalted butterchilled and cut into small cubes
2tablespoonssliced almonds
Instructions
Preheat oven to 350 degrees
In a medium bowl whisk together flours, baking powder, salt, and cinnamon.
In another bowl mix together coconut oil and sugar until combined. Stir in egg, vanilla extract, almond extract, and Silk Almondmilk.
Slow stir in the wet mixture into the dry mixture just until combined.
Slow stir in the raspberries.
Spray 12 cup muffin tin with cooking spray. Using a cookie scoop or spoon, divide the batter among the 12 cups.
For the streusel topping use your fork or hands to mix together the brown sugar, flour, almond and butter until it forms crumbs. Sprinkle evenly among the muffins.
Bake for 18 - 20 minutes or until tooth pic comes out with a little bit of crumbles on it. Son't over cook the muffins or they will be dry. Mine cooked perfectly at 18 minutes.
Notes
Make ahead instructions These muffins can be made ahead of time and stored on counter or in the refrigerator for 2-3 days. You can also freeze them for up to 3-6 months. Thaw on the counter and enjoy.