Paleo Coffee Cake Muffins
Anyone else have fond childhood memories of picking the crumb topping off an Entenmann’s coffee cake? This paleo recipe has all the same great flavors with nutrient dense ingredients like almond flour and coconut oil.
I made a quick glaze with powdered sugar and milk, but feel free to use melted coconut butter to keep these paleo.
PALEO COFFEE CAKE MUFFINS
2 cups almond flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup honey
1 teaspoon vanilla
1 ½ tablespoons coconut oil, room temperature
¼ cup coconut flour
¼ cup coconut sugar
1 tablespoon cinnamon
Preheat the oven to 350 degrees and lightly grease or line a muffin tin.
In a large mixing bowl, stir together the dry ingredients. Stir in the coconut oil, honey, eggs and vanilla until well combined.
Spoon the batter into the prepared muffin tin (you should have 6-7 muffins).
To make the crumb topping, stir together the coconut oil, coconut flour, coconut sugar and cinnamon. Distribute evenly on top of each muffin. Bake for 12-15 minutes and let cool.
Optional: stir together ¼ cup powdered sugar and 1 tablespoon milk for a glaze, or drizzle with melted coconut butter to keep paleo.