Coconut Squash Muffins

Approx. 33 carb for the recipe divided by however many muffins you decide on.
I made 8 mini loaf muffins.

Wet

1/2 cup Delicata squash pere'e (6 carbs)
1/4 cup butter, melted
1 egg (1 carb)
8 oz. Vanilla Almond Breeze (1 carb)
1 cup equivalent Sweetzfree

Dry

1/2 cup unsweetened coconut (3 carbs)
1 1/4 cup almond flour (15 carbs)
1 1/4 cup wheat protein isolate 5000 (3 carbs)
1 1/2 t. baking powder
1/2 t. baking soda
1 t cinnamon

Topping

2 T. Diabeti Sweet brown sugar (4 carbs)
3 T butter, cold

In a small mixing bowl combine the wet ingredients and set aside.
In a large mixing bowl combine the dry ingredients mixing well and then set 1/2 c. of the mix aside for the topping.
Mix the wet ingredients into the rest of the dry mix until just combined.
Spoon batter into greased muffin tins (12 small or 6 large or 8 mini loafs).
Cut the cold butter into the set aside dry mix until crumbly and evenly top all muffins.

Bake in a 350 oven for 15 to 20 mins or until golden brown and toothpick comes out clean.