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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
- gelatin
- 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.
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.
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Cinnamon Streusel Muffins
- Total Time: 35 minutes
- Yield: 8–9 muffins 1x
Description
These AIP/Paleo Cinnamon Streusel Muffins are made with coconut, tapioca and tigernut flour. They’re grain-free, fluffy and perfectly sweet with a delicious crumb topping that goes so well with coffee/tea at any time of day.
Ingredients
Cinnamon Crumb Topping
- 2 TBSP coconut oil, room temp
- 2 TBSP coconut flour
- 2 TBSP tigernut flour
- 2 TBSP coconut sugar
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
- pinch of sea salt
Muffins
-
- 3/4 cup tigernut flour
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup + 2 TBSP melted coconut oil
- 3/4 cup unsweetened applesauce
- 1/2 cup additive free, full fat coconut milk*
- 1 tsp pure vanilla extract
- 1 gelatin egg
Gelatin Egg
- 1 TBSP gelatin
- 1 TBSP apple cider vinegar
- 2 TBSP hot water
Optional Icing
- 1/4 cup coconut butter, melted
- 2 TBSP maple syrup
- 2 TBSP full fat coconut milk
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat the oven to 350° and line a muffin pan with parchment liners.
- Make cinnamon crumb topping by combining coconut oil, coconut flour and tigernut flour, coconut sugar, vanilla extract, cinnamon and sea salt in a small bowl. Use your hands to to massage the ingredients together so that the mixture clumps together.
- In a large bowl, combine tigernut flour, tapioca starch, coconut flour, baking soda, sea salt and cinnamon.
- In a separate bowl, combine melted coconut oil, applesauce, full fat coconut milk and vanilla extract.
- Make a well in the center of the dry ingredients and add wet ingredients. Stir to combine.
- Make gelatin egg by combining gelatin, apple cider vinegar and hot water into a small bowl. Use a fork to whisk until gelatin is fully combined and mixture is frothy.
- Fold gelatin egg into batter.
- Spoon mixture into muffin liners and top with cinnamon topping. Gently press topping into muffin a bit so that it doesn’t completely crumble off.
- Bake on middle rack for 27-30 minutes or until toothpick comes out clean when inserted.
- If using icing, make by combining melted coconut butter, maple syrup, full fat coconut milk, vanilla and sea salt in a small bowl.
- Remove muffins from oven and allow to cool completely before removing from pan and placing on cooling rack.**
- Once fully cooled, drizzle icing on muffins.
- Enjoy!
Notes
* Full fat coconut milk is key to this recipe.
**It’s key that you allow these to cool completely before trying to remove from muffin tin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
Keywords: cinnamon streusel, muffins, cinnamon, aip, paleo
Delicious muffins! Made without the icing and they didn’t need it, they were great as is! Doing the AIP diet this month, which can be so time consuming, I made these on the weekend and then had them with breakfast through out the week. Thank you for all of your amazing AIP recipes! Everything I have tried so far has been delicious!
★★★★★
Thank you Carolyn! Glad you are enjoying my my recipes 🙂
Thanks for sharing! Does it keep long?
They should be good a couple days in a sealed container on the countertop and then I would recommend storing in the fridge
This looks so good! What a great breakfast meal prep for the week!
Don’t make the “egg” just add the ingredients to the mix separately. The gelatin with the flours and the liquids all together. My first egg did not “fold” in it “clumped” in. I had big chunks of gelatin in several muffins. Gross.
★★★★
Hi Sandi! The key is to whisk the gelatin and hot water together to create a frothy mixture and fold it in right away. If you let the gelatin set before adding it, it will definitely clump.
Alongside the zucchini carrot muffins, I’m enjoying these as a yummy weekday snack. I haven’t tried the topping (YET!), but with the addition of 1 cup of chopped apple and a full teaspoon of cinnamon, these are DELISH! I like to warm them a little before devouring 🙂
★★★★
Thanks so much Jill!
Can something be substituted in place of the apple sauce? Mashed banana maybe? I follow low fodmap so I cannot have apples.
Hey Tiffany, i haven’t tried any substitutions so can’t say for sure but you could try banana or softened coconut butter for a milder tasting sub if that falls within your low fodmap diet.
Do you think I could use regular sweet potato flour? I have some and have no idea what to do with it. It is orange, not white.
Hi Amanda. I haven’t tried it personally so can’t say for sure. I do know that White sweet potatoes are a lot drier and so my guess is that the flour is more absorbent!