Ingredients
For the Muffins:
- 3/4 cup AllWhites® 100% Liquid Egg Whites
- 3/4 cup applesauce
- 2/3 cup creamy almond butter unsalted
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/4 cups almond flour
- 3 tbsp flaxseed meal
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup raisins
For the Crumb Topping:
- 4 tbsp blanched almond flour
- 1 tbsp plus 2 tsp coconut oil soft
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 2 tbsp finely chopped pecans or walnuts
Instructions
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Preheat your oven to 375 degrees F and line a muffin pan with parchment liners.
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Make the crumb topping frist: combine all ingredients in a medium bowl using a pastry blender or fork to creat a thick crumbly mixture. Chill while preparing muffin batter.
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Combine the almond flour, flaxseed, cinnamon, nutmeg, baking soda and salt in a medium bowl, set aside. In a separate large bowl, whisk together the egg whites, applesauce, almond butter, coconut sugar, and vanilla until smooth. Gently stir in the dry ingredients, careful not to overmix, then fold in the raisins.
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Spoon the batter evenly into the 12 cup muffin pan, filling each 3/4 of the way. Sprinkle the top with a layer of the crumb topping, using all of it.
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Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center of one comes out clean. Makes 12 muffins. Enjoy!
Nutrition
Calories: 109kcal
Carbohydrates: 15g
Protein: 2g
Fat: 4g
Saturated Fat: 1g
Sodium: 198mg
Potassium: 88mg
Fiber: 2g
Sugar: 6g
Vitamin A: 125IU
Vitamin C: 0.5mg
Calcium: 23mg
Iron: 0.8mg