½ C. Butter
¾ C. Swerve Granular
1 T. Vanilla
2 t. Baking Powder
½ t. Salt
2 C. Flour
½ C. Unsweetened Almond Milk
2 C. Fresh Strawberries, Chopped
¼ C. Melted Butter
1/3 C. Swerve Brown
1/3 C. Swerve Granular
1 t. Cinnamon
½ C. Almond or All-Purpose Flour
In large bowl, combine the butter and Swerve, add in eggs and vanilla. Finish by adding in the milk and stir well. Whisk in separate bowl flour, baking powder and salt. Add mixture to main dough. Mix and the dough will be slightly firm. Carefully, fold in the strawberries.
Line a muffin tin pan with paper liners. Scoop dough into each paper liner. Set aside.
In a small bowl, combine all topping ingredients. It will look like crumbs. Top each muffin!
Bake at 375 for 16 minutes, or until a toothpick comes out clean.
Let cool. Enjoy!