Coffee Cake Muffins

coffee cake muffin on a white plate with white background

These gluten free cinnamon sugar coffee cake muffins are a treat! Made with almond flour, they have great texture and are full of protein too.

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 273kcal

Author Christy Gurin

Equipment

Muffin Tin

Ingredients

2 cups almond flour
1/2 cup coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
3 eggs
1/3 cup honey or agave syrup
2/3 cup plain unsweetened almond milk or preferred milk (oat, cow, etc.)
1/2 cup melted coconut oil
2 tsp. vanilla extract
1/3 cup coconut sugar or sub with white or brown sugar if desired
3 tsp. cinnamon

US Customary - Metric

Instructions

Preheat oven to 350° F (175° C).
Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter. Set aside.
Add almond flour, coconut flour, salt, soda, baking powder, and 1 tsp. cinnamon to a small sized bowl and use a wire whisk to mix together.
In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, and vanilla extract and whisk until mixed well.
Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
Stir coconut sugar and 3 tsp. cinnamon together in a small bowl.
Spoon muffin batter into prepared muffin tin, filling each hole half full.
Sprinkle about 1 tsp. of the cinnamon sugar mixture onto the batter in each half filled muffin. Top each one with remaining batter.
Insert a butter knife into each muffin's batter and draw an "S" to lightly swirl making sure the knife is only inserted half way down. Don't over swirl!
Sprinkle remaining cinnamon sugar mixture on top of the batter for each muffin.
Place muffin tin in oven and bake for about 18-22 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center - it will come out mostly clean when muffins are ready).
Pull muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.

Notes

Baking time - Convection ovens bake faster than conventional so check the muffins early if you have a convection oven.

Storage - once fully cooled, muffins will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. For longer storage, freeze for up to two months in a tightly sealing freezer bag. To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.

Vegan - to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G or Just Egg.

Nutrition