These delicious crumb cake inspired muffins are a healthy and flavorful spin on a classic recipe. They are also paleo, refined sugar free and nut free. Plus, the wonderful aroma that will fill your home as you bake them is better than any scented candle! By @ freshlydafna
- Makes:9
- Time: 40 minutes
Ingredients
Crumb Topping
- 2 tbsp cassava flour
- 2 tbsp coconut sugar
- 2 tbsp Great Lakes Chai Collagen Peptides
- ¼ tsp cinnamon
- Dash sea salt
- 2 tbsp coconut oil, chilled if liquid
Wet Ingredients
- ¾ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 2 eggs
- 1 tsp vanilla
Dry Ingredients
- 1 cup cassava flour
- ½ cup tapioca flour
- ¼ cup Great Lakes Chai Collagen Peptides
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp salt
- 2 tbsp nut/seed milk of choice
Directions
- Heat oven to 375 degrees and prepare a muffin tin by greasing 9 muffin wells with additional oil/cooking spray or lining with muffin liners.
- Make the crumb topping by mixing the cassava, coconut sugar, collagen, cinnamon, and salt with a fork in a small bowl. Add the coconut oil and mash together with the fork until largest pieces of coconut oil are the size of small peas and the mixture is like damp sand.
- In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.
- Add in all the dry ingredients and mix until just fully incorporated.
- Scrape down the sides of the bowl, add the milk, and blend until just fully mixed. Scrape down the sides of the bowl again and mix again if necessary. Ensure not to overmix the batter.
- Using a large cookie scoop (or spoon) distribute the batter evenly into 9 muffin cups. Sprinkle the crumb topping over the batter.
- Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 6-8 minutes. Testing for doneness with a toothpick.
- Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.
