Preheat oven to 350 degrees F and line the muffin tin with 8 muffin liners.

In a small bowl, mix together almond flour, Shakeology, sweetener, and 4 tablespoons cup melted butter. Mix well.

Remove and set aside about 1/4 cup of the mixture which will be used for the crumble.

Keep the remaining mixture in the bowl. Now add the remaining 8 tablespoons of melted butter, cinnamon, vanilla extract, and beaten eggs. Mix well with hand beaters until blended.

Evenly add the mixture to muffin liners.

Using your fingers, crumble topping over the top of the muffins.

Bake for 22-24 minutes or until lightly golden brown.