Paleo Cinnamon Coffee Cake Muffins
These sweet and fluffy cinnamon coffee cake muffins are rich in warm flavors, grain free and free of processed sugars.
Servings: 12 servings
Calories: 266kcal
Equipment
- Mixing bowl
- Whisk
- Muffin tin
- Silicon muffin liners
Ingredients
Muffin Batter
- 2 cup Birch Benders Paleo Pancake Mix
- ½ cup Coconut sugar
- 1 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 2 tablespoon Coconut oil Melted
Crumb Topping
- ¾ cup Almond flour
- 3 tablespoon Coconut flour
- 3 tablespoon Coconut sugar
- 2 tablespoon Pecans Crushed
- ½ teaspoon Cinnamon
- ¼ cup + 2 tbsp Coconut oil Melted
- ½ teaspoon Pink Himalayan salt
Instructions
- Preheat the oven to 350 degrees F.
- Combine all ingredients for the muffin batter in the bowl and whisk together.
- Line a muffin tin with silicon muffin liners. Fill 12 muffin cups ¾ full with batter.
- Melt coconut oil and combine ingredients for crumb topping in a mixing bowl, whisk together.
- Using hands, sprinkle crumb topping on each muffin and press down lightly to help the crumb adhere to the muffin.
- Place muffin tin in the oven for 15 minutes or until the crumb browns and muffin cooks through.
- Allow to cool completely before removing the muffins from the tin. This will help the crumb stay in place.
Nutrition
Serving: 1muffin | Calories: 266kcal | Carbohydrates: 23g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Sodium: 415mg | Potassium: 65mg | Fiber: 5g | Sugar: 8g | Calcium: 67mg | Iron: 1mg
