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Cinnamon Coffee Cake Crumble Muffins (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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4 from 3 votes

Cinnamon Coffee Cake Crumble Muffins (Paleo, GF)

A delicious cinnamon muffin topped with a crumb topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Dominique

Ingredients

For the filling:

For the crumb topping:

For the muffins:

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!

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