Cinnamon Coffee Cake Crumble Muffins (Paleo, GF)
A delicious cinnamon muffin topped with a crumb topping.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
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!
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