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!
Ingredients
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
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