Paleo Coffee Cake Muffins
Remember the store bought coffee cakes you used to love to pick the crumb topping off
of as a kid? These muffins have all the same great flavors with nutrient dense
ingredients like almond flour and coconut oil. Best enjoyed in the morning with a huge
cup of coffee, of course!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 7 1x
Ingredients
Scale
Cake
- 2 cups almond flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil
- ¼ cup honey
- 2 eggs
- 1 teaspoon vanilla
Topping
- 1 ½ tablespoons coconut oil
- ¼ cup coconut flour
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Optional: melted coconut butter for drizzle
Instructions
- Preheat the oven to 350 degrees and lightly grease or line a muffin tin. In a large
mixing bowl, stir together the dry ingredients. - Stir in the coconut oil, honey, eggs and vanilla until well combined. Spoon the
batter into the prepared muffin tin. - To make the crumb topping, stir together the coconut oil, coconut flour, coconut
sugar and cinnamon. Distribute evenly on top of each muffin. Bake for 12-15
minutes and let cool. Drizzle with melted coconut butter if desired.
Nutrition
- Serving Size: 1
- Calories: 365
- Sugar: 12
- Sodium: 190
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 4.5
- Protein: 9
- Cholesterol: 53