Description
Delicious coffee cake muffins with a crunchy streusel topping, perfect for breakfast or a snack.
Ingredients
Scale
- ½ cup pecans (finely chopped)
- ½ cup walnuts (finely chopped)
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- ¼ cup coconut oil (melted)
- Avocado oil spray
- 3 pasture-raised eggs (room temperature)
- ¼ cup almond milk
- ¼ cup coconut oil (melted and cooled to room temperature)
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a standard muffin tin with avocado oil, set aside.
- Make the streusel topping: In a medium bowl, mix together all the streusel ingredients (pecans, walnuts, coconut sugar, cinnamon, ground ginger, sea salt, melted coconut oil) until it’s the consistency of wet sand. Set aside.
- Make the muffins: In a large bowl, mix together eggs, almond milk, coconut oil, coconut sugar and vanilla extract until smooth.
- To the same bowl, gently stir in the almond flour, baking powder, baking soda, salt and cinnamon until all the flour is absorbed and the batter is fairly smooth.
- Divide half of the batter into 10 muffin cups, filling each cup ¼ of the way full.
- Sprinkle half of the streusel mixture into the muffin cups to create the coffee cake swirl in the middle of the muffins. Divide the remaining batter on top and sprinkle evenly with the remaining streusel.
- Bake for 15-20 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Let cool for about 15 minutes before removing from muffin tin. Enjoy!
- Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
- These muffins also freeze well. Let them cool completely, then store in a freezer-safe container or bag for up to 2 months.
- To enjoy warm, microwave for 10–15 seconds or warm in a 300°F oven for about 5 minutes.
Notes
- For best results, ensure the eggs are at room temperature before mixing.
- Feel free to substitute other nut types if desired.
- The muffins can be enjoyed plain or with a drizzle of honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 6g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg