In mixing bowl, using hand mixer beat butter and sweetener until fluffy

Add eggs, mix until combined

Nuke almond milk and half n half 30 seconds to take chill off, then addto mixture. Mix until combined.

Add extracts, mix 10 seconds.

In separate bowl, combine dry ingredients, whisk to combine

Add wet mixture to bowl with dry mix, using hand mixer to fully incorporate

Using an ice cream scoop, fill the wells of lined muffin tin (I used two pans as this yields 16 muffins)

Make Topping by combining ingredients in a small bowl or jar with lid. Cover and shake to mix. Save extra for pancakes and French toast.

Sprinkle 1/8th tsp of topping over each muffin

Bake at 400 for 25 minutes

Sprinkle additional topping after baking if desired.