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Coffee Cake Muffins

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Ingredients

Scale
  • 2 eggs
  • 2 tablespoons melted ghee
  • 1/2 cup maple sugar
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups paleo baking flour
  • 1 teaspoon baking soda
  • pinch of salt

For the crumb toppings

  • 5 tablespoons ghee, softened
  • 4 tablespoons maple sugar
  • 4 tablespoons almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup pecans, crushed

For the frosting

  • 5 tablespoons organic powdered sugar
  • 1–2 tablespoons almond milk

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray. 
  2. In a large mixing bowl, whisk together the eggs, ghee, maple sugar, almond milk, and vanilla extract until completely combined. Then fold in the baking flour, baking soda, and salt. Once combined, use an ice cream scoop to scoop out the batter into 12 muffins.
  3. In a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight paste.
  4. Use a spoon to scoop out about 1 tablespoon of the topping and place on the batter of each muffin, spreading it out to cover the top of each muffin.
  5. Place in the oven and bake for 30-35 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.
  6. In a small bowl, whisk together the powdered sugar with almond milk until you get a smooth texture. Top each muffin with the frosting before serving!

Find it online: https://paleomg.com/coffee-cake-muffins/