Cinnamon Coffee Cake Muffins {Paleo, Gluten Free}

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These classic cinnamon coffee cake muffins have it all – sweet, fluffy moist, tender muffins topped with loads of cinnamon crumbs and an optional icing! They’re paleo, gluten-free, dairy-free, kid approved and perfect for breakfast treats, snacks and dessert.

I had to make another variation of cinnamon coffee cake, since it might just be one of my favorite things in the world.

Thanks to those incredible Entenmann’s coffee cake muffins from my childhood!

These really do have it all, including the icing if you want extra sweetness!  I use powdered monk fruit to avoid too much added sugar.

Anything with a good cinnamon crumb topping has my attention, and these muffins are quick to make and totally hit the spot.

What You Need to Make These Paleo Cinnamon Coffee Cake Muffins

If you’ve done some grain free baking before you probably already have everything in your kitchen!

Note about maple sugar – I don’t usually see this in grocery stores so I always buy it from Amazon!

I still use coconut sugar for some recipes, but find I really love the flavor of maple sugar.

Here’s everything you’ll need to make these muffins:

Crumb Topping:

blanched almond flourmaple sugarground cinnamonghee, or organic refined coconut oil, or grass fed butter, solid

Muffins: 

blanched almond flourarrowroot flour, or tapiocabaking sodasea saltground cinnamoneggsunsweetened almond milkorganic refined coconut oil, melted and cooled to almost room temperature maple sugar, or coconut sugarpure vanilla extract

Optional Icing:

powdered monk fruit sweetenercinnamonalmond milk

How to Make These Cinnamon Coffee Cake Muffins

Make the topping first.  Place the ingredients in a shallow bowl, and, using a fork or pastry blender, mix to create a mixture of thick crumbs. 

Chill in the refrigerator until ready to use.

Preheat your oven to 350°F and line a muffin pan with parchment liners. 

In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and cinnamon.

In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, and vanilla until smooth. 

Stir the dry ingredients into the wet and mix until a batter forms.  

Fill the muffin cups about 3/4 of the way up, making 11-12 muffins.  Top each one with the chilled crumb topping to use it all up.  

Bake for 22-25 minutes or until topping is golden brown and a toothpick inserted near the center of a muffin comes out clean or with a few crumbs.  

How to Make Paleo Icing:

If making the icing, mix it together while the muffins cool on a wire rack. 

Whisk all ingredients together in a bowl to get a drizzly consistency. 

Drizzle the icing over the mostly cooled muffins and allow another 15 minutes for the icing to harden. 

How to Store Paleo Coffee Cake Muffins:

Store leftover muffins loosely covered at room temperature for the first 24 hours, then keep in a sealed container in the refrigerator.

I hope you enjoy these muffins as much as I do (and my family does!)

Grab your ingredients because it’s time to bake – let’s go!

Cinnamon Coffee Cake Muffins {Paleo, Gluten Free}

Cinnamon Coffee Cake Muffins {Paleo, Gluten Free}

These classic cinnamon coffee cake muffins have it all – sweet, fluffy moist, tender muffins topped with loads of cinnamon crumbs and an optional icing! They’re paleo, gluten-free, dairy-free, kid approved and perfect for breakfast treats, snacks and dessert.Author: Michele RosenPrep Time: 15 minutesCook Time: 22 minutesCooling Time: 20 minsCourse:baking, Breakfast, Brunch, DessertCuisine:Gluten-free, PaleoKeyword:cinnamon, coffee cake, gluten free, grain free, muffins, paleoServings: 12 muffinsPrint this RecipeDid you make this recipe?Leave a review4.72 from 14 votes

Ingredients

Crumb Topping:

3/4cupblanched almond flour1/3cupmaple sugar or coconut sugar1 1/2tspground cinnamon1/4cupgheeor organic refined coconut oil, or grass fed butter, solid

Muffins:

2cupsblanched almond flour1/3cuparrowroot flouror tapioca3/4teaspoonsbaking soda1/4teaspoonsea salt2teaspoonsground cinnamon3large eggsat room temperature1/3cupunsweetened almond milk1/4cuporganic refined coconut oilmelted and cooled to almost room temperature3/4cupmaple sugaror coconut sugar1 1/2teaspoonspure vanilla extract

Optional icing:

1/2cuppowdered monk fruit sweetenerpinchcinnamon3-4teaspoonsalmond milk

Instructions

Make the topping first. Place the ingredients in a shallow bowl, and, using a fork or pastry blender, mix to create a mixture of thick crumbs. Chill in the refrigerator until ready to use.Preheat your oven to 350°F and line a muffin pan with parchment liners. In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and cinnamon.In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, and vanilla until smooth. Stir the dry ingredients into the wet and mix until a batter forms.Use an ice cream scoop or large spoon to fill the muffin cups about 3/4 of the way up, making 11-12 muffins. Top each one generously with the chilled crumb topping to use it all up.Bake in the preheated oven for 22-25 minutes or until topping is golden brown and a toothpick inserted near the center of a muffin comes out clean or with a few crumbs.Allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.If making the icing, mix it together while they cool. Whisk all ingredients together in a bowl to get a drizzly consistency. Drizzle the icing over the mostly cooled muffins and allow another 15 minutes for the icing to harden. Store leftover muffins loosely covered at room temperature for the first 24 hours, then keep in a sealed container in the refrigerator. Enjoy!

Nutrition

Calories: 324kcalCarbohydrates: 29gProtein: 7gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 51mgSodium: 146mgPotassium: 77mgFiber: 3gSugar: 19gVitamin A: 61IUVitamin C: 0.02mgCalcium: 96mgIron: 2mg

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Want More Paleo Muffin Recipes?  Try One of These!

Zucchini Chocolate Chip Muffins

Jumbo Blueberry Muffins

Carrot Cake Muffins

Lemon Poppy Seed Muffins

Morning Glory Muffins

Double Chocolate Banana Muffins

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