Gluten-free Coffee Cake Muffins
Satisfying and moist gluten-free muffins filled with cinnamon coffee cake flavor. They make for a wonderful snack or breakfast. Naturally dairy-free and Paleo.
If you love cinnamon, and you want your whole apartment to turn into cinnamon heaven, then you’ve got to try these gluten free dairy free coffee cake muffins! They taste even better than they smell!
Add this Cinnamon Swirl Paleo Pumpkin Banana Bread or this Gingerbread Cake for more cinnamon laced dessert goodness to try.
Why this recipe works
- It is great for those following a gluten-free, dairy-free, or Paleo diet.
- It’s got that wonderful cinnamon coffee cake flavor, but made with healthier ingredients.
- These muffins are great for breakfast, snack or dessert.
- They taste like cupcakes!
Recipe ingredients
- Maple syrup and honey– these are both used to naturally sweeten these muffins.
- Cocoa powder– this adds flavor to the crumb topping.
- Almond flour, coconut flour, and tapioca flour– this combination of flours makes for our favorite gluten-free or Paleo baking.
- Coconut oil– this is used to replace butter in the recipe.
- Baking soda– this helps the muffins rise.
- Cinnamon and nutmeg– these add the great warmth that coffee cake is known for.
- Eggs– these bind the cake batter together.
- Vanilla– this adds nice flavor to the cake.
- Banana– this adds texture and sweetness to the muffins.
- Coconut cream or milk– these are great non-dairy options for baking.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use all honey. Instead of honey, you can use all maple syrup.
- Instead of coconut oil, you can use olive oil.
- Instead of coconut cream or coconut milk, you can use almond milk.
Step by step instructions
Step 1: Make the muffin filling by mixing maple syrup, cinnamon, and cocoa powder together in a small bowl with a fork. Set aside.
Step 2: Make the crumb topping by mixing almond flour, cinnamon, coconut oil, and maple syrup with a fork in a medium bowl. Set the crumble aside.
Step 3: Make the muffins. In one bowl mix the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg with a fork. Set the bowl aside. In another bowl mix the eggs, honey, vanilla, and coconut cream with a whisk. Add the mashed banana and mix. Pour the dry ingredients into the wet ingredients.
Step 4: Add half the muffin batter to the muffin tins. Put 1 teaspoon of the filling mixture on top of each muffin. Add the rest of the batter to the muffin tins. Top with 1 teaspoon of the crumble mixture.
Step 5: Bake!
How to serve
- Serve with a cup of coffee or tea.
- Add almond butter on top of the muffins.
- Serve warm or cold.
Prep 15 minutesCook 30 minutesTotal 45 minutesMakes 12
Ingredients
For the filling:
- 1/4 cup maple syrup
- 1 Tbs cinnamon
- 1/2 tsp unsweetened cocoa powder
For the crumb topping:
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1 1/2 tsp coconut oil,, melted
- 1 Tbs maple syrup
For the muffins:
- ¾ cup almond flour
- 1/4 cup + 2 Tbs coconut flour, ( we use Nutiva Organic)
- 2 Tbs tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/4 cup honey
- 1 Tbs vanilla
- ½ cup canned coconut cream,, without preservatives (Savoy is great)
- 1 mashed banana,, small
Method
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins, and grease them.
To make the filling:
- Mix the 1/4 cup of maple syrup, 1 Tbs of cinnamon, 1/2 tsp of all natural cocoa powder in a small bowl with a fork. Set aside.
To make the crumb topping:
- Mix the 1/2 cup of almond flour, 1 tsp cinnamon, 1 1/2 tsp of coconut oil, 1 Tbs maple syrup with a fork in a medium bowl. The result of mixing this with a fork should be a crumble texture. Set the crumble aside.
To make the muffins:
- In bowl 1, mix the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg with a fork. Set the bowl aside.
- In bowl 2, mix the eggs, honey, vanilla, and coconut cream with a whisk until well mixed. Add the mashed banana to the bowl and mix until well blended.
- Put bowl 1 into bowl 2 and mix with a fork.
- Then put a heaping 1 Tbs of the batter into each muffin tin and pat the batter with the back of a spoon.
- Put 1 tsp of the filling on top of the batter in each of the muffin tins.Then put 1 Tbs of the batter on top of the filling in each muffin tin. Put 1 heaping tsp of the crumble on top of the batter in each muffin tin.
- Place the pan in the oven and cook for 25-30 minutes.
- Enjoy!
Notes
- Instead of maple syrup, you can use all honey. Instead of honey, you can use all maple syrup.
- Instead of coconut oil, you can use olive oil.
- Instead of coconut cream or coconut milk, you can use almond milk.
