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Cinnamon Raisin Coffee Cake Paleo Muffins

Cinnamon Raisin Coffee Cake Paleo Muffins

Cinnamon Raisin Coffee Cake Paleo Muffins

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These paleo muffins are loaded with cinnamon flavor, studded with plump raisins, and topped with a perfect pecan crumble. They’re grain-free, dairy-free, and delicious!

Recipe Ingredients

¾ cup
applesauce
⅔ cup
creamy almond butter (unsalted)
⅓ cup
coconut sugar
1 tsp
vanilla extract
1 ¼ cups
almond flour
3 tbsp
flaxseed meal
1 tbsp
cinnamon
½ tsp
nutmeg
1 tsp
baking soda
¼ tsp
salt
½ cup
raisins
4 tbsp
blanched almond flour
1 tbsp + 2 tsp
coconut oil, soft
3 tbsp
coconut sugar
1 tsp
cinnamon
2 tbsp
finely chopped pecans or walnuts

Instructions

1
Preheat your oven to 375 degrees F and line a muffin pan with parchment liners.
2
First, make the crumb topping- combine all ingredients in a medium bowl using a pastry blender or fork to create a thick, crumbly mixture. Chill while preparing muffin batter.
3
Combine the almond flour, flaxseed, cinnamon, nutmeg, baking soda and salt in a medium bowl, set aside. In a separate large bowl, whisk together the egg whites, applesauce, almond butter, coconut sugar, and vanilla until smooth.
4
Gently stir in the dry ingredients, careful not to over-mix, then fold in the raisins.
5
Spoon the batter evenly into the 12 cup muffin pan, filling each ¾ of the way. Sprinkle the top with a layer of the crumb topping, using all of it.
6
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center of one comes out clean.

Cinnamon Raisin Coffee Cake Paleo Muffins

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