Gluten & Sugar Free Triple Berry Muffins

Gluten & Sugar Free Triple Berry Muffins:

1/2 cup almond flour

1/2 cup coconut flour

1 cup unsweetened coconut flakes

1/2 cup coconut palm sugar OR xylitol

1/2 tsp salt

1 tsp baking powder

4 oz cream cheese, softened OR sour cream

4 eggs, lightly beaten

1/2 cup coconut oil

1/2 cup unsweetened almond milk(regular milk would work as well)

1/2 cup coconut oil

1 tsp vanilla

1 tsp almond extract

1 1/2 cups of berries of your choice. I used 1/2 cup each of red and black raspberries as well as blueberries

Topping:

1 tbsp butter

1 tbsp cinnamon

1 tbsp trivia or xylitol

3 tbsp almond flour

Mix together all the dry ingredients in a mixing bowl. Use a fork to make sure the almond flour is evenly distributed. If using cream cheese, cut it into the dry mixture and then add the remaining ingredients saving the berries for the last. Stir in berries gently. Scoop into muffin tins . Makes about 15. Mix topping ingredients and sprinkle on the top of the muffins. Bake @ 350° for  about 20 minutes.