GF Coffee Crumb Cake Muffins


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
  1. 1 cup  almond flour
  2. 1 1/2 tsp coconut flour ( I didn’t have this so I just used shaved coconut)
  3. 1/8 tsp salt
  4. 1/4 tsp baking soda
  5. 1/2 tsp cinnamon
  6. 2 eggs
  7. 2 tbsp pure maple syrup
  8. 1 tsp organic vanilla extract
  9. 1/3 cup unsweetened apple sauce
Crumb Topping
  1. 1/4 cup shredded coconut
  2. 1/4 cup softened grass-fed butter (or sub oil) – I used coconut oil!
  3. 1/4 cup blanched almond flour
  4. 1 1/2 tsp cinnamon
  5. Dash Himalayan sea salt
  6. 1/4 cup of brown sugar

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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