Paleo Cinnamon Toast Crumb Muffins

Fluffy paleo cinnamon toast crumb muffins that are healthy, gluten-free, dairy-free, and refined sugar-free. Ready in under 35 minutes, this easy and insanely moist and delicious muffins recipe is perfect as a healthy snack or breakfast. Made with nutritious ingredients like banana, almond flour, egg, cinnamon, and maple syrup!

The Best Ever Paleo Cinnamon Banana Crumble Muffins

Anyone else love Cinnamon Toast Crunch cereal? Because I sure do! Honestly, it could be my all-time childhood favorite. That’s why I decided to make these fun muffins! They are delicious, fluffy, and taste like cinnamon toast crunch! No joke.

I have to admit I am in love with these paleo breakfast muffins. They only call for minimal ingredients and are naturally sweetened with maple syrup and banana! I mean, the sweet cinnamon crumble in combination with the warm fluffy and moist banana muffins is truly something special. Every bite melts in your mouth. You can’t even tell that they are paleo, gluten-free, and healthified – seriously! My whole family is obsessed – we love enjoying them for breakfast and snacks. I even had one for dessert!

Let’s not forget about the cinnamon toast crunch part of these fluffy muffins! One of the best things about these healthy soft banana cinnamon muffins is the topping. The crumble is perfectly spiced, sweet, and mouthwatering. You can even add some pecans or walnuts! I was almost tempted to eat all the muffin tops. I am telling you, these delicious cinnamon toast muffins are incredible! They are made with minimal, nutrient-rich ingredients and perfect for the Holidays!

Ingredients Used for Healthy Banana Crumb Muffins

You’ll only need a handful, simple ingredients to get this easy snack recipe going! I am all about simplicity and ease, so don’t worry, you won’t need to go to the supermarket and buy a lot of expensive ingredients and spices. You probably have most of these ingredients in your pantry already. For this easy recipe, you’ll need some almond flour, ripe bananas, eggs, and, of course, some cinnamon and coconut sugar!

Muffins:

• Bananas
• Eggs
• Vanilla extract
• Maple syrup
• Almond flour
• Baking powder

Crumble Topping:

• Coconut oil
• Coconut sugar
• Ground cinnamon

Substitution Options for Healthy Cinnamon Banana Crumb Muffins

If you find yourself missing an ingredient or two, try these! I recommend substituting no more than 1-2 ingredients.

Almond flour – swap 1 for 1 with regular all-purpose flour or gluten free flour.

Coconut sugar – I recommend trying light brown sugar here!

Want more crunch? Add in some walnuts or pecans to the batter or the topping!

What You’ll Need to Make Healthy Cinnamon Toast Crumble Muffins

For this easy recipe, you’ll only need a couple of kitchen tools making the clean up super easy! Plus you only need a few things to get you going, including a mixing bowl, muffin tray, and an oven. This paleo healthy snack recipe could not be any simplier!

• One large mixing bowl
• Stirring utensil
• A fork
• Muffin Tin
• Muffin liners
• Measuring tools: 1/4 teaspoon, 1 teaspoon, 1/4 cup, 1/2 cup, and 1 cup

Looking for other tasty snack recipes? Check these out!

How to Make the Paleo Banana Crumb muffins

This recipe is so simple and really easy to make. You’ll be in and out of the kitchen in less than 25 minutes! And all you need is baking sheet, parchment paper, a mixing bowl, and an oven.

Here, I’ll walk you through the steps to make these delicious, healthy cinnamon toast crumb muffins.

First, preheat your oven to 350F and line a muffin tin with liners.
Now, in a large bowl, mash the bananas with a fork. Make sure it is completely mashed; there should be NO lumps.

Then, in a small bowl whisk the egg. Once ready, add into the large bowl along with the vanilla extract, maple syrup, and coconut oil. Mix until fully combined.
Now add in the almond flour and baking powder. Mix until fully combined and fill baking cups with muffin mixture.

In a small bowl, add all crumb topping ingredients and combine. It should be a sand texture. Now, generously and evenly sprinkle the crumb topping on top of all muffins.

Bake and enjoy your delicious fluffy cinnamon toast crumb muffins!

I highly recommend storing them in an airtight container at room temperature for 5 -6 days!

How to Store Extra Healthy Cinnamon Toast Crumble Muffins

Make extra of these delicious and fluffy cinnamon toast crumb muffins? No worries, I love to save my extras in a sealed airtight container at room temperature for 4 to 5 days!

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Paleo Cinnamon Toast Crumb Muffins

Fluffy paleo cinnamon toast crumb muffins that are healthy, gluten-free, dairy-free, and refined sugar-free. Perfect healthy snack, breakfast, or dessert!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Serving 12 muffins

Ingredients

 

1x2x3x

Muffins:

• 2 medium overripe bananas, mashed
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup maple syrup
• 2 Tbsp coconut oil, melted
• 2 cups almond flour
• 1 ½ tsp baking powder

Crumble Topping:

• 1 Tbsp coconut oil melted
• 1 Tbsp coconut sugar
• 1 Tbps almond flour
• 1 ½ tsp cinnamon

Instructions

• Preheat oven to 350F and line a muffin tin with liners.
• In a large bowl, mash the bananas with a fork. Make sure there should be NO lumps.
• In a small separate bowl, whisk the eggs.
• Add whisked eggs, vanilla extract, maple syrup, and coconut oil in with the bananas. Mix until combined.
• Add in almond flour baking powder and stir until fully combined. Evenly divide and scoop into muffin liners, filling about 2/3 the way. 
• In a separate small bowl, combine all the topping ingredients (a sand texture) and generously sprinkle on top of all muffins.
• Bake for 25 - 30 minutes, or until toothpick comes out clean. Enjoy!

Notes

Substitute almond flour with gluten-free flour or all-purpose flour 1:1.

Substitute coconut sugar with light brown sugar.

Nutrition

Calories: 197kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 68mg | Potassium: 114mg | Fiber: 3g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

Course Breakfast & Snacks

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

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