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5 from 2 votes

Coffee Crumb Cake Muffins

These Gluten-Free Coffee Cake Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond, coconut and tapioca flour, this gluten-free muffin recipe is grain-free, made with unrefined sweeteners, and is the perfect grab-and-go breakfast!
Prep Time10 minutes
Cook Time28 minutes
Course: Breakfast
Diet: Gluten Free
Keyword: Gluten-free Coffee Cake Muffins
Method: Bake
Servings: 12 Muffins
Author: Lexi's Clean Kitchen


For Muffin Base:

  • 2 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 cups 192 grams almond flour
  • ¼ cup 28 grams coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • ¼ cup unsalted butter softened, or coconut oil
  • Crumb Topping
  • 1 cup 98 grams almond flour
  • ¼ cup 30 grams tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter softened, or coconut oil


  • Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  • In a large bowl add eggs, sweetener, apple sauce and vanilla and whisk together to combine.
  • Add in the almond flour, coconut flour, baking powder, baking soda, cinnamon, salt, and softened butter and mix with a spatula until smooth. 
  • Make the streusel: Combine almond flour, tapioca flour, cinnamon, maple syrup and softened butter together in a bowl. Mix together until the mixture is crumbly.
  • Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
  • Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.