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These Cinnamon Streusel Muffins are made with coconut, tapioca and tigernut flour. They’re AIP and paleo, grain-free, fluffy and perfectly sweet with a delicious crumb topping.
These are super light, tender and fluffy Cinnamon Streusel muffins that are soft, light and truly delicious. They’re AIP and paleo and the cinnamon-crumb topping takes things up a notch and goes so well with a warm beverage.
If you want to cut down on added sweeteners and save time in the baking process, both the crumb topping and the glaze are optional and the muffins taste amazing on their own too.
Here are the main ingredients in these Cinnamon Streusel Muffins:
- tigernut flour, tapioca flour and coconut flour – I wouldn’t recommend any substitutions to this combination
- unsweetened applesauce
- full fat, additive free coconut milk – full fat is key to the success of this recipe!
- coconut sugar
- coconut oil
- cinnamon and vanilla extract
- apple cider vinegar
Cinnamon Streusel FAQs
Can you make these vegan?
I have not had success making these without the gelatin egg. For delicious gluten-free and vegan muffins, try my Pumpkin Chocolate Chip Muffins.
How do I prevent these from crumbling?
It’s key that you allow these muffins to cool completely before removing them from the muffin tin to allow the gelatin to set. I also recommend Gemini Tigernut flour or Ecoideas for Canadians as these are the two varieties I have tested with this recipe.
Can I substitute the tigernut flour?
I wouldn’t recommend any substitutions to this flour combination.
Looking for more AIP Muffin recipes? Try:
If you loved these Cinnamon Streusel Muffins I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print