There are a lot of things I love about Fridays, but bagels at the office is not one of them. Every Friday the smell of toasted bagels drifts down the hallway and it takes all of my self control not to indulge. Although I would like to attribute my two years sans Friday bagels to will sheer will power alone, the truth is without delicious, healthy alternatives I would have cracked every time.
My latest secret weapon are paleo coffee cake muffins. Yes, you read that right, coffee cake muffins – crumb topping and all! But don’t be fooled, these muffins are not your mother’s Entenmanns Crumb Cake, this recipe contains only real, whole ingredients.
So whether you are looking to battle the Friday morning bagel or are in need of a baked good for this weekends brunch, these muffins will fit the bill!
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 banana (mashed)
- 2 eggs
- 2 tbsp pure maple syrup
- 1 tsp organic vanilla extract
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup grass-fed butter (softened)
- 2 tsp cinnamon
- Preheat oven to 350 degrees
- Line muffin tray with liners or grease well with coconut oil
- Combine all wet ingredients
- Mix in dry ingredients, until well combined
- Pour batter into muffin tray
- Bake for 10 minutes
- Coarsely combine all topping ingredients
- Generously top each muffin with topping
- Bake for an additional 5-10 minutes, or until toothpick comes out clean