Coffee Crumb Cake Mini Muffins

These coffee crumb cake mini muffins are coffee cake in the classic sense — there is no coffee in them, they are what you eat with a cup of it. The batter is almond flour sweetened with maple syrup, so they are grain-free, and the cinnamon crumble on top is four ingredients stirred together and sprinkled on before baking. Fill the mini tin about three quarters high and give them fifteen minutes at 375F.

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

Preheat oven to 375F. Grease a mini muffin tin with coconut oil.

In a medium sized bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.

Add in the almond flour, baking soda, salt, cinnamon, and nutmeg. Stir until well combined.

Pour batter into greased mini muffin tin, about 3/4 high.

For the crumble, in a small bowl, mix together the 4 ingredients. Sprinkle a little onto each muffin top.

Bake for 15 minutes until a toothpick comes out clean. Allow muffins to cool. Enjoy!

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Coffee Crumb Cake Mini Muffins