Coffee Cake Muffins
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Coffee Cake Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 6

Coffee cake for breakfast? Yes, please! These sweet muffins – topped with coconut sugar, butter, cinnamon, and pecans – are perfect first thing in the morning or as a snack.


    3 med. banana

    3 egg

    1/4 c. maple syrup

    1/2 c. almond butter

    1 1/2 tsp. vanilla extract

    1/4 c. coconut flour

    1/2 tsp. baking soda

    1/2 tsp. baking powder

    1 1/2 tsp. cinnamon

    1/2 tsp. sea salt

    2 tbsp. butter

    2 tbsp. coconut sugar

    2 tbsp. almond flour

    1/2 c. pecans

    1 1/2 tsp. cinnamon


Preheat oven to 350ºF. Line a 12-muffin tin with parchment baking cups.

For the muffins:

Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract. Mix until combined well.

In a separate small bowl, combine sifted coconut flour, baking soda, baking powder, cinnamon, and sea salt.

Combine wet and dry ingredients in large bowl to form muffin batter. Set aside.

For the topping:

Mix butter, coconut sugar, almond flour, and cinnamon in a small bowl.

Divide muffin batter among the 12 lined muffin cups. Using a small spoon, gently top batter with butter-coconut sugar mixture. Sprinkle evenly with pecans. Bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Refrigerate muffins in a BPA-free container for up to one week. No need to reheat! One serving is 2 muffins.