Coffee Cake Muffins (Paleo, Grain-Free)
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!
Servings: 6 muffins
Ingredients
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
Instructions
- 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.
Notes
Nutrition Facts (per muffin, recipe makes 6 muffins): 130 calories, 10 g fat, 17 g total carbs, 10 g sugar substitutes, 3 g fiber (4 g net carbs), 3 g protein