Are you looking for a mouth-watering and indulgent breakfast recipe? Look no further than these super tasty and flavorful coffee cake muffins! They are gluten-free, grain-free, dairy-free, paleo, low-carb, and sugar-free!
Do you enjoy baking?
To me, baking is therapeutic. It’s fun and relaxing to devise unique recipes based on my knowledge of ingredients and gluten-free flours.
It’s amazing the kind of things that can be made with just a few basic ingredients when you think creatively.
What I like about this recipe is that it is almost two recipes in one. The first part is the basic vanilla cake-like muffin. It is super delicious on it’s own, but where this recipe really shines is in the topping.
The topping is a deliciously sweet and cinnamon crumble. It tastes just like a delicious cinnamon streusel topping, or as the recipe is named, an epic coffee cake topping!
These are SO delicious, you guys!
Even if you’re not entirely into the therapeutic baking idea, your entire family will love these! So what do you say we get started making them?
For that delicious vanilla muffin base, you’ll need to mix the dry and wet ingredients in two separate bowls first, then combine.
For the dry ingredients, you’ll need coconut flour, tapioca flour (aka starch), granulated sweetener and baking soda. For the wet ingredients, you’ll need eggs, melted butter, ghee or coconut oil, apple cider vinegar and coconut or almond milk.
Mix together and pour into six baking cups.
For the cinnamon topping, you’ll need cinnamon, melted butter, ghee or coconut oil, sweetener, molasses (optional), vanilla extract and coconut flour to thicken.
Gently sprinkle the topping over the muffins. Some of it may sink down into the batter, but that’s ok, you’ll have a delicious surprise hiding inside!
Are these healthy?
Yes! These coffee cake muffins are free of so many allergens and ingredients that people commonly have negative symptoms from. They are also super delicious!
Can I add a drizzle of icing?
You certainly can! I would recommend using a mixture of powdered sweetener and milk or water. If you don’t have powdered sweetener, you can put some granulated sweetener into a blender.
Can I substitute flours?
The only substitution I know of that works here is a 1:4 substitution of coconut flour to blanched almond flour. For example, the recipe calls for 1/4 cup coconut flour, so you can substitute that for 1 cup of blanched almond flour. I cannot vouch for any other substitutions, so I do not recommend it.
If you enjoyed this recipe, you will love these other delicious baked goods!
Coffee Cake Muffins (Paleo, Grain-Free)
For Vanilla Cupcakes
- 1/4 cup coconut flour (28 g)
- 1/2 cup tapioca flour (60 g)
- 1/4 cup granulated sweetener I used a stevia/erythritol blend for low-carb and sugar-free, use coconut sugar for paleo
- 1/2 teaspoon baking soda
- 2 large eggs
- 3 tablespoons butter, ghee or coconut oil (melted) unsalted if using butter
- 1 teaspoon apple cider vinegar
- 1/4 cup unsweetened coconut or almond milk (2 oz)
For Cinnamon Topping
- 1 tablespoon butter, ghee or coconut oil (melted) unsalted if using butter
- 2 teaspoons cinnamon
- 1 tablespoon sweetener
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon molasses optional, for a richer flavor
- 1 tablespoon coconut flour or as much is needed to make the topping crumbly
- Preheat oven to 350F.
- Mix coconut flour, tapioca flour, sweetener and baking soda in a bowl.
- In a second bowl, mix melted butter, eggs, and apple cider vinegar together.
- Pour wet ingredient into dry ingredients and mix. Add enough coconut/almond milk to make into a batter consistency. I used 1/4 cup.
- Pour batter into six muffin cups. I like these reusable silicone baking cups.
- Mix ingredients for cinnamon topping together. Top muffins with it. If some sinks down into the muffin, don't worry, there will be a nice surprise in the middle!
- Place in the oven for 15-20 minutes, or until the edges begin to darken. Allow to cool before consuming.