Directions

Serving Size: 9

Preheat oven to 375°F. Prepare muffin tin by greasing with coconut oil or butter (instead of using liners). Set aside.
In a small bowl combine the dry crumb topping ingredients. Cut the butter into very small pieces and then add to the dry ingredients. Mix with a fork until the butter has formed into small balls and is well coated. Set aside.
In a mixing bowl combine your dry ingredients: whey protein, flour, monk fruit sweeter or coconut palm sugar, baking powder, baking soda, salt and cinnamon.
In a stand mixer or large mixing bowl with hand mixer, combine your wet ingredients: greek yogurt, egg, applesauce and vanilla. Mix at medium speed until well combined. Add dry ingredients and mix and medium speed until incorporated.
Spoon batter among 9 muffins. Top each each an equal amount of the crumb topping. Bake for 15 mins or until a toothpick inserted into muffin comes out clean. Allow to cool 5 minutes in tin before removing. Serve warm or store in air-tight container for later.