Gingerbread Sea Salt Honey Crumble Muffins

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large bowl, mix gluten-free flour, almond flour, ginger, pumpkin spice, and baking powder.

3. In another bowl, combine melted coconut oil, Sue Bee Sea Salt Honey, milk, mashed banana, and vanilla extract. Mix until smooth.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. In a separate bowl, mix almond flour, cinnamon, vanilla extract, and melted coconut oil for the crumble until crumbly.

6. Fill each muffin cup ¾ full with batter and sprinkle the crumble topping on top.

7. Bake for 18-20 minutes, or until a toothpick comes out clean.

8. For the icing, mix powdered monk fruit and milk until smooth, then drizzle over the cooled muffins.