If you like Cinnamon Coffee Cake, you are going to love this recipe. These muffins are not your heavy fruit laden breakfast variety. They are lighter, almost verging on a cupcake, with the sweetness toned down.
Imagine the aroma of cinnamon and the soft crunch of pecans. Perfect with a mid-morning cup of coffee or tea. Something that will satisfy without weighing you down. More of a pick-me-up really.
The muffins come together quickly and make a relatively small batch, almost removing the temptation to over indulge.
If you’re worried about temptation, slip some of the muffins away in the freezer for another day or take them in to the office. Your coworkers won’t miss the gluten and you will become everybody’s new BFF.
Baked with a little dollop of streusel layered in the middle, it’s like getting a surprise burst of cinnamon and light crunch of pecan in every bite.
Cinnamon Pecan Streusel Muffins
Gluten Free | Sugar Free | Grain Free | Dairy Free (option) | Vegetarian
Summary: Light and fluffy, reminiscent of a cinnamon coffee cake. Perfect for a mid-day coffee (or tea) break.
*** Always refer to packaging labels for the most up to date allergy information
- 3/4 Cup sifted coconut flour
- 1/2 Cup almond flour
- 1 tsp baking soda
- 1/8 tsp sea salt
- 3 extra-large eggs, at room temperature, lightly beaten
- 1/2 Cup plain unsweetened yogurt ***see variations below for Dairy Free option
- 1/3 Cup honey
- 3 Tbsp virgin coconut oil, melted
- 1/2 Cup pecans, chopped
- 2 Tbsp virgin coconut oil
- 1 Tbsp honey
- 1 1/2 tsp cinnamon
- Preheat oven to 350°F. Line muffin tin with 9 cupcake liners. I like to use parchment baking cups. Coconut flour tends is sticky.
- In a medium bowl, combine coconut flour, almond flour, baking soda and salt. Whisk until well blended. Set aside.
- In a small bowl, combine eggs, yogurt, honey and coconut oil. Mix until blended.
- Mix wet ingredients with dry ingredients. Stir until blended. Set aside.
- In a small bowl, combine all streusel ingredients, pecans, coconut oil, honey and cinnamon.
- Spoon batter into cupcake liners, covering the bottom and filling the liners about half full. Use about 1 well-rounded tablespoon of batter. Batter will be thick but should feel light and airy. You can tamp the batter down gently and smooth it out. Top bottom half of batter with about a teaspoon of streusel. Repeat, until all the batter and streusel are gone. Finish with streusel on top.
- Bake 25-30 minutes, until lightly browned, firm to the touch and toothpick inserted in centre comes out with a few dry crumbs.
- Allow to cool in pan for 10-15 minutes before removing.
Recipe by Laureen
- When baking with coconut flour, you need a high volume of eggs. In this recipe I use 3 extra-large eggs. If you are using smaller eggs, I would suggest you increase the number of eggs to 4. If you increase the volume of eggs, you may also need to increase the length of baking time. Check at the 25 minute mark, insert a toothpick, if it comes out looking like you stuck it in cake batter, you need to leave the muffins in the oven and check every 5 minutes until toothpick comes out with only a few dry crumbs on it.
- You can leave the small dollop of streusel as a layer in the middle as instructed, or take a skewer or knife to swirl the streusel into the batter.
Please keep in mind that making substitutions will change the final outcome.
- *** For Dairy Free, substitute 1/2 Cup non-dairy milk, plus 1 tsp lemon juice for the yogurt.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Refined Sugar Free | Dairy Free (option)
Number of servings (yield): 9
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
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Fat Tuesday hosted by Jill at Real Food Forager
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