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Delicious and moist gluten-free muffins filled with cinnamon coffee cake flavor. They make for a wonderful snack or breakfast. Naturally dairy-free and Paleo.
If you love cinnamon, and you want your whole apartment to turn into cinnamon heaven, then you’ve got to try these gluten free dairy free coffee cake muffins! They taste even better than they smell!
Add this Cinnamon Swirl Paleo Pumpkin Banana Bread or this Gingerbread Cake for more cinnamon laced dessert goodness to try.
Table of Contents
Why this recipe works
- It is great for those following a gluten-free, dairy-free, or Paleo diet.
- It’s got that wonderful cinnamon coffee cake flavor, but made with healthier ingredients.
- These muffins are great for breakfast, snack or dessert.
- They taste like cupcakes!
Recipe ingredients
- Maple syrup and honey– these are both used to naturally sweeten these muffins.
- Cocoa powder– this adds flavor to the crumb topping.
- Almond flour, coconut flour, and tapioca flour– this combination of flours makes for the best gluten-free or Paleo baking.
- Coconut oil– this is used to replace butter in the recipe.
- Baking soda– this helps the muffins rise.
- Cinnamon and nutmeg– these add the great warmth that coffee cake is known for.
- Eggs– these bind the cake batter together.
- Vanilla– this adds nice flavor to the cake.
- Banana– this adds texture and sweetness to the muffins.
- Coconut cream or milk– these are great non-dairy options for baking.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use all honey. Instead of honey, you can use all maple syrup.
- Instead of coconut oil, you can use olive oil.
- Instead of coconut cream or coconut milk, you can use almond milk.
Step by step instructions
Step 1: Make the muffin filling by mixing maple syrup, cinnamon, and cocoa powder together in a small bowl with a fork. Set aside.
Step 2: Make the crumb topping by mixing almond flour, cinnamon, coconut oil, and maple syrup with a fork in a medium bowl. Set the crumble aside.
Step 3: Make the muffins. In one bowl mix the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg with a fork. Set the bowl aside. In another bowl mix the eggs, honey, vanilla, and coconut cream with a whisk. Add the mashed banana and mix. Pour the dry ingredients into the wet ingredients.
Step 4: Add half the muffin batter to the muffin tins. Put 1 teaspoon of the filling mixture on top of each muffin. Add the rest of the batter to the muffin tins. Top with 1 teaspoon of the crumble mixture.
Step 5: Bake!
How to serve
- Serve with a cup of coffee or tea.
- Add almond butter on top of the muffins.
- Serve warm or cold.
Other gluten-free muffins you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Coffee Cake Muffins
Ingredients
For the filling:
- 1/4 cup maple syrup
- 1 Tbs cinnamon
- 1/2 tsp unsweetened cocoa powder
For the crumb topping:
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1 1/2 tsp coconut oil, , melted
- 1 Tbs maple syrup
For the muffins:
- ¾ cup almond flour
- 1/4 cup + 2 Tbs coconut flour, ( I use Nutiva Organic)
- 2 Tbs tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/4 cup honey
- 1 Tbs vanilla
- ½ cup canned coconut cream, , without preservatives (Savoy is great)
- 1 mashed banana, , small
Instructions
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins, and grease them.
To make the filling:
- Mix the 1/4 cup of maple syrup, 1 Tbs of cinnamon, 1/2 tsp of all natural cocoa powder in a small bowl with a fork. Set aside.
To make the crumb topping:
- Mix the 1/2 cup of almond flour, 1 tsp cinnamon, 1 1/2 tsp of coconut oil, 1 Tbs maple syrup with a fork in a medium bowl. The result of mixing this with a fork should be a crumble texture. Set the crumble aside.
To make the muffins:
- In bowl 1, mix the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg with a fork. Set the bowl aside.
- In bowl 2, mix the eggs, honey, vanilla, and coconut cream with a whisk until well mixed. Add the mashed banana to the bowl and mix until well blended.
- Put bowl 1 into bowl 2 and mix with a fork.
- Then put a heaping 1 Tbs of the batter into each muffin tin and pat the batter with the back of a spoon.
- Put 1 tsp of the filling on top of the batter in each of the muffin tins.Then put 1 Tbs of the batter on top of the filling in each muffin tin. Put 1 heaping tsp of the crumble on top of the batter in each muffin tin.
- Place the pan in the oven and cook for 25-30 minutes.
- Enjoy!
Notes
- Instead of maple syrup, you can use all honey. Instead of honey, you can use all maple syrup.
- Instead of coconut oil, you can use olive oil.
- Instead of coconut cream or coconut milk, you can use almond milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made as a single coffee cake instead of individual muffins? If so, what would you recommend for the baking time?
Yes it can. I have never personally done it, but I did a quick search of the net and found to add 10-20 minutes to the baking time and just constantly check it. 🙂 Let me know if you try this, I’d love to know!
I just tried these and they are awesome! They taste just like cinnamon coffee cake. They taste like they ought to have sugar in them, but they don’t; they are one of the best naturally sweetened things I have ever tried. I don’t like maple syrup, so I used Truvia Nectar instead (I used half as much, as advised on the package), and they still turned out great! No bad aftertaste; they absolutely taste like they have sugar in them. Despite having coconut milk, coconut flour, and coconut oil in them, they have no coconut taste at all. And despite having a banana in them, they don’t taste like banana. Kudos to you for developing a great recipe!
I’m so happy you loved them!! Paleo desserts are sometimes like a science project and it’s the best when they work out! These disappear quickly every single time I make them… #coffeecakelover 🙂
Just pulled these out of the oven and they and the house smell divine! Thought I’d bake them today so tomorrow I can enjoy a Christmas morning treat without fussing in the kitchen, but I might have to eat one or two today 🙂 Also my 2yo loved helping mommy make these!
Thanks for the comment! I love how these muffins make the house smell :). I hope you and your family have a Merry Christmas!
Can you taste the chocolate ?
No you can’t taste the chocolate. 🙂