1 Box Gluten-Free Muffin Mix
1 Cup Almond Milk
1/3 Cup Coconut Oil, melted
3 Tablespoons Justin's Maple Almond Butter
1 Tablespoon Poppy Seeds
1/4 Cup Rolled Oats
1/4 Cup Sliced Almonds
1 Tablespoon Gluten-Free Flour
1 Tablespoon Brown Sugar
1 Tablespoon Justin's Maple Almond Butter
Preheat oven to 400°F. Grease a muffin pan, or line with paper baking cups.
Pour muffin mix into a mixing bowl. Make a well in the center and add milk, oil, almond butter and eggs. Mix until well combined. Fold in poppy seeds.
Spoon batter into prepared muffin pan, filling each cup nearly to the top.
In a small bowl, combine all ingredients for streusel. Sprinkle over muffin batter.
Bake 22-25 minutes or until muffins are golden brown. Cool completely. Enjoy!