Cinnibun Oat Streusel Muffins
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Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
 
These are some serious muffins. They share a strong resemblance to cinnamon buns with an apple crisp type topping. They are fantastic sprinkled over ice cream, overnight oats, or a big bowl of morning smoothie! Inspired by: Alaina
Ingredients
  • 1 cup blanched almond flour
  • 2 tablespoon coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon celtic sea salt
  • 3 organic eggs
  • ⅓ cup coconut sugar/coconut sugar
  • ¼ cup extra virgin coconut oil, melted
  • 1½ tablespoon coconut cream – the top cream from a can of full fat coconut milk
  • 1 tablespoon vanilla extract
Streusel topping
Instructions
  1. Preheat oven to 350F and line a muffin pan with 8 muffin liners. Place a couple of tablespoons of water in the unused tins to prevent your muffin pan from burning. Set aside.
  2. Mix oats, coconut sugar, cinnamon, coconut oil, and coconut in a small bowl. Set aside.
  3. Combine almond flour, coconut flour,baking soda and salt in a medium bowl.
  4. In a large bowl, blend together eggs, coconut sugar, coconut oil, milk and vanilla.
  5. Blend dry ingredients into wet and scoop a ¼ cup at a time into prepared muffin cups.
  6. Spoon topping onto muffins and bake for 20-22 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool in the tin for 3 minutes before removing to a cooling rack and allowing to cool for an additional 10-15 minutes.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/04/cinnibun-oat-streusel-muffins/