Coffee Cake Muffins

• 5 eggs
• 5 tablespoons melted no-salt butter
• 3/4 cup buttermilk (or sour cream)
• 1.25 cups almond flour
• 0.50 cups coconut flour
• 2.5 teaspoons baking powder
• 0.50 cups sweetener (granular Swerve)
• 1 cup chopped pecans
• 3 tablespoons ground cinnamon
• 1 tablespoon allspice
• 6 tablespoons sweetener (granular Swerve)
• 6 tablespoons melted butter
• 2-3 tablespoons buttermilk (or sour cream)

1. Preheat oven to 350F and prepare muffin tins with paper liners (makes 12).
2. Swirl topping: combine 4T butter with 2T cinnamon, 1 T allspice, and 3T sweetener; add an additional 2-3T buttermilk to make a loose paste
3. Coated nuts: combine nuts with 4T butter, 1 T cinnamon, and 3T sweetener
4. Batter: Put eggs, buttermilk and vanilla in a blender. Pulse well to mix. Add the dry ingredients and mix well. Add the butter and give the final mix.
5. Scoop 0.25 c batter into muffin liner. Top with about 1t of the topping and swirl it into the batter with a knife. Press about 1T of the nut mixture onto the top.
6. Bake for 25-30 minutes. Remove muffins to a rack immediately to avoid condensation.

eggs, butter, buttermilk, almond flour, coconut flour, baking powder, pecans, ground cinnamon, allspice, butter, buttermilk

Taken from food52.com/recipes/66785-coffee-cake-muffins (may not work)