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

Scale

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

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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