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!
Keyword: coffee cake, gluten-free
For Vanilla Cupcakes
1/4cupcoconut flour(28 g)
1/2cuptapioca flour(60 g)
1/4cupgranulated sweetenerI used a stevia/erythritol blend for low-carb and sugar-free, use coconut sugar for paleo
3tablespoonsbutter, ghee or coconut oil (melted)unsalted if using butter
1teaspoonapple cider vinegar
1/4cupunsweetened coconut or almond milk(2 oz)
For Cinnamon Topping
1tablespoonbutter, ghee or coconut oil (melted)unsalted if using butter
1/2teaspoonmolassesoptional, for a richer flavor
1tablespooncoconut flouror 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.