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 mins
Cook Time28 minutes mins
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.