Cinnibun Oat Streusel Muffins

April 15, 2011 by Leanne Vogel August 23, 2017

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!

Ingredients

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon celtic sea salt
• 3 organic eggs
• 1/3 cup coconut sugar
• 1/4 cup extra virgin coconut oil, melted
• 1 1/2 tablespoon coconut cream – the top cream from a can of full fat coconut milk
• 1 tablespoon vanilla extract

Streusel topping

• 1/4 cup uncontaminated quick oats or oat flakes – see note
• 2 tablespoon extra virgin coconut oil, melted
• 2 tablespoon unsweetened shredded coconut
• 1 tablespoon coconut sugar
• 1 tablespoon cinnamon

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 1/4 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.

Notes

Recipe can be made grain-free and paleo if chopped pecans, walnuts, or almonds are used.

Nutrition Information Per Serving