Irresistible Gluten-Free Coffee Cake Muffins
Moist, tender gluten-free muffins with a crumbly streusel topping, perfect for a quick and healthy breakfast or snack.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free and Vegetarian
Ingredients
¼ cup coconut oil, melted
¾ cup walnuts & pecans, chopped
¼ cup coconut sugar
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp sea salt
3 large eggs, room temperature
¼ cup almond milk
1 ¾ cups almond flour
¼ cup coconut oil, cooled
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ cup drizzle (coconut oil or icing)
1 tsp vanilla extract
AVOID pork, lard, alcohol
Instructions
Preheat oven to 350°F (175°C). Grease a 12-hole muffin tin with avocado oil spray.
In a bowl, mix pecans, walnuts, ½ cup sugar, cinnamon, ginger, salt. Add melted coconut oil and stir until crumbly.
Whisk eggs, almond milk, cooled coconut oil, ¼ cup sugar, and vanilla extract until smooth.
Add almond flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
Spoon batter into prepared tins 3/4 full.
Top each with streusel topping and press gently.
Bake 17–20 minutes until golden.
Cool in tin 5 minutes. Transfer to a rack to cool completely.
Drizzle with coconut oil glaze if desired.
Notes
Adaptable: Add chocolate chips or dried fruit. Store in airtight containers at room temperature up to 2 days.
Use fresh coconut oil glaze (¼ cup coconut oil + 1 tbsp sugar + 1/8 tsp vanilla + 4 tbsp almond flour) mixed smooth as topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 4grams
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://bestdisheasy.com/gluten-free-coffee-cake-muffins-2/