Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.80
from
5
votes
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.
Course
Dessert
Cuisine
American
Keyword
gluten free, paleo, vegan
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
servings
Calories
266
kcal
Author
Amanda McGillicuddy
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
tsp
Vanilla extract
1
tsp
Baking powder
1
tsp
Ground cinnamon
2
tbsp
Coconut oil
Melted
Crumb Topping
¾
cup
Almond flour
3
tbsp
Coconut flour
3
tbsp
Coconut sugar
2
tbsp
Pecans
Crushed
½
tsp
Cinnamon
¼ cup + 2 tbsp
Coconut oil
Melted
½
tsp
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:
1
muffin
|
Calories:
266
kcal
|
Carbohydrates:
23
g
|
Protein:
7
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Sodium:
415
mg
|
Potassium:
65
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Calcium:
67
mg
|
Iron:
1
mg