Gluten-free Coffee Cake Muffins
A delicious cinnamon muffin topped with a yummy crumb topping.
Servings: 12
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
Calories: 198kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 107mg | Fiber: 4g | Sugar: 13g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg