Ummm… YUM! These are a perfect Saturday or Sunday am breakfast or even great for a quick snack! I really loved these – especially with coffee (hence the name) because they are a little savory. I got the recipe from Lexi’s Clean Kitchen, so check out the original recipe as well, but here’s what I did! #breakfast #muffins #coffeecrumbmuffins
Ingredients
- 1 cup almond flour
- 1 1/2 tsp coconut flour ( I didn’t have this so I just used shaved coconut)
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 eggs
- 2 tbsp pure maple syrup
- 1 tsp organic vanilla extract
- 1/3 cup unsweetened apple sauce
Crumb Topping
- 1/4 cup shredded coconut
- 1/4 cup softened grass-fed butter (or sub oil) – I used coconut oil!
- 1/4 cup blanched almond flour
- 1 1/2 tsp cinnamon
- Dash Himalayan sea salt
- 1/4 cup of brown sugar
Instructions
1. Preheat oven to 350
2. In a bowl combine dry ingredients
3. Add in wet ingredients and pour into greased muffin tins or silicone muffin liners
4. In a separate bowl, mix together topping ingredients until in chunks but leave out the brown sugar.
5. Generously top your muffins with the topping (remember: coffee cake is all about the topping). Once your topping is on then sprinkle each with a bit of brown sugar for just a little sweet. 🙂
6. Bake for 15-20 minutes until a toothpick comes out clean
Nutritional Information:
Servings: 10
Amount Per Serving: 1
Calories: 168
Fat: 12g
Carbs 11g
Protein: 4g
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