Recipe inspired by @holyhealth
Muffin Batter
2 eggs
½ cup maple syrup
2 tbsp liquid coconut oil
1 tsp pure vanilla extract
1 ½ cups almond flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¾ tsp nutmeg
Cinnamon Crumble
1 ¼ tbsp almond flour
1 ½ tbsp coconut sugar
½ tsp cinnamon
1 tbsp coconut oil
Optional: chocolate chips
1
Preheat oven to 375F. Grease a mini muffin tin with coconut oil.
2
In a medium sized bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
3
Add in the almond flour, baking soda, salt, cinnamon, and nutmeg. Stir until well combined.
4
Pour batter into greased mini muffin tin, about 3/4 high.
5
For the crumble, in a small bowl, mix together the 4 ingredients. Sprinkle a little onto each muffin top.
6
Bake for 15 minutes until a toothpick comes out clean. Allow muffins to cool. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Desserts, Holidays, Muffins, Passover, Snacks
Ingredients
Muffin Batter
2 eggs
½ cup maple syrup
2 tbsp liquid coconut oil
1 tsp pure vanilla extract
1 ½ cups almond flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¾ tsp nutmeg
Cinnamon Crumble
1 ¼ tbsp almond flour
1 ½ tbsp coconut sugar
½ tsp cinnamon
1 tbsp coconut oil
Optional: chocolate chips
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