Perfect Every Time Coffee Cake Muffins (Gluten & Grain-Free, Paleo)
I don’t always bake, but when I do it’s my perfect every time COFFEE CAKE MUFFINS!!! They happen to be gluten-free, grain-free and paleo approved, did I mention moist & delectable. My entire family loves them. I started making these on weekends when I worked on Wall Street and my oldest was a baby. With little family time, these were a symbol of a slow, cozy morning spent with my babies. They’ve now become a great make ahead muffin for busy mornings in my new role as a self employed nutritionist (Registered Dietician in the making) and we just love the scent of cinnamon and banana wafting through the house as we get ready for holiday festivities. They’re a great way to pack in some protein, fiber, healthy fat and a serving of fruit (even veggies👇🏻) for you and your loves. Easily made with items that are already in your pantry, this is the perfect muffin recipe!
Additions
1 cup grated zucchini: you can’t taste it I promise. Not only adds a punch of veggies to these muffins, but some lovely moisture too.
2-3 large dark chocolate chips to each muffin before tray goes into the oven.
P.S. They freeze well (up to 3 months)
Perfect Every Time Coffee Cake Muffins
INGREDIENTS
• 3 brown bananas, mashed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 eggs, preferably room temperature
• 1/2 cup almond or peanut butter (or other nut/seed butter) I do a combination of pb & almond
• 1/4 cup Bob’s Red Mill Paleo flour or coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• pinch of salt
For the topping:
• 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• 1/4 cup walnuts or pecans, chopped
PREPARATION
Preheat oven to 350*. Combine all of the muffin ingredients, until well blended.
Spray muffin tin pan with coconut oil spray or a fat of your choice. Pour muffin batter into muffin pan cups. No cupcake liners necessary. Drop in a few dark chocolate chips or shredded zucchini in each muffin pan cups.
Top each muffin with crumbled topping.
Bake on the top rack of oven for 24-26 minutes.
ENJOY!