There is just something I’ve always loved about muffins. They’re the perfect size and portable, making them a great make ahead or meal prep item, and these Paleo, Gluten-Free + Refined Sugar-Free coffee cake muffins hit the spot every time! There’s also a Nut-Free option in case you need that as well!
How do you make egg-free muffins?
I’ve been eating eggs again while I’ve been pregnant, but for the couple years prior I had stopped eating them. This recipe was born out of my desire to have something that felt like a bakery-made muffin, but in a way that I could enjoy it. I use coconut butter and applesauce to act as binders and give the texture and consistency of something baked with eggs. You’ll really enjoy these coffee cake muffins!
Can these coffee cake muffins be made nut-free?
YES! The only nuts used in this recipe are the pecans in the topping, which can easily be omitted to keep these muffins entirely nut-free! I opted for cassava flour, which is a great nut-free and gluten/grain-free baking flour.
Tips for baking with cassava flour
As mentioned, cassava flour is a great nut-free and gluten/grain-free baking flour! It is often touted as a 1:1 replacement for traditional wheat flour. However, I find it is a denser flour though. You definitely want to make sure to whisk the flour in the bag before measuring it out for any recipe. Otherwise, in this case, your muffins will turn out overly dense and not get the rise you want.
Other baked goods to try
- PALEO “CORNBREAD” (GLUTEN-FREE, GRAIN-FREE + DAIRY-FREE OPTIONS)
- PALEO VEGAN BANANA BREAD (GF, DAIRY-FREE, EGG-FREE + REFINED SUGAR-FREE)
- PALEO PUMPKIN BREAD (GF, NUT-FREE, DAIRY-FREE + REFINED SUGAR-FREE)
- HEALTHY FRENCH TOAST (PALEO + GRAIN-FREE)
- PALEO BANANA MUFFINS (GF, DAIRY-FREE + REFINED SUGAR-FREE)
Your turn to try our coffee cake muffins
If you’re meal prepping or want a make ahead snack or treat to have on hand, these coffee cake muffins are going to hit the spot! Leave a comment below to let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood so we can see! Make sure to give us a follow if you don’t already. Let’s stay connected!
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Coffee Cake Muffins (Paleo, Vegan + Nut-Free Option)
Ingredients
For the muffins:
- 1.5 cups cassava flour, (whisked before measuring – we've had the best luck with either Bob's Red Mill or Otto's Naturals)
- 2 tsp paleo baking powder
- 1/2 tsp sea salt
- 1/2 cup coconut butter, softened, (plus more for optional drizzle on top)
- 1/4 cup coconut oil, room temperature
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 cup freeze dried blueberries, rehydrated by soaking in water while you make the batter and then drained , (optional, or fresh blueberries if in season)
For the crumble topping:
- 1/2 cup cassava flour, (whisked before measuring)
- 1/4 cup coconut sugar
- 1/4 cup pecans, chopped, (optional, omit for nut-free)
- 3 tbsp coconut oil, melted
- 2 tsp cinnmaon
- 1/4 tsp sea salt
Equipment
- Muffin Tin
Instructions
- Preheat oven to 375° Fahrenheit, and line a muffin pan with parchment liners.
- In a large mixing bowl, combine cassava flour, baking powder and sea salt with a fork from the muffin ingredients.
- Using the fork, "cut" coconut butter and oil into dry ingredients until small bits form.
- Add coconut milk, maple syrup, apple sauce and apple cider vinegar and mix with fork until combined. Fold in blueberries if using.
- Transfer cake mixture into prepared muffin pan, filling each cup up about 2/3 of the way. Spread out with your hands into an even layer.
- Make the topping by combining all the topping ingredients in the bowl you just used and mix until clumps form. Don't overmix – you want it crumbly.
- Sprinkle topping over each muffin, and transfer to the oven. Bake for about 15 minutes, until a toothpick comes out clean. Remove from the oven and let cool.
- Serve and enjoy. You can drizzle some extra coconut butter if you want! We love it best served a little warm, so we usually remove from the parchment liner and re-heat for about 10 seconds in the microwave.
These are fantastic…thank you for your adventures in cooking! We can not do any nuts but I had some sliced tigernuts on hand so used them in the crumble…delectable! We do not need the entire 12 muffins so I would like to save the bulk of them for our monthly church pot luck dinner. Any suggestions? If I don’t hear back in time, I will flash freeze them and then freeze until that time to pull them out and defrost.
Hi there, so sorry I didn’t get to this sooner. We’ve had some unfortunate personal life news that we’ve been working our way through. Anyway, I’m so glad you enjoyed these muffins and were able to make the topping work with tigernuts. Yum! I haven’t tried freezing them, but I’m guessing they’ll do just fine. I’d love to hear how it goes when you go to defrost them. Thanks for trying our recipe! 🙂
These were ok but didn’t work out so well for me. I baked them more then two times as long as the recipe said just to get them so they weren’t wet dough on the bottom. I followed the recipe exactly and baked them in a stoneware muffin tin. I haven’t had this problem with other recipes.
That’s a bummer. I have heard people have trouble getting them to bake through when they haven’t used parchment liners and a traditional metal muffin tin. I’d guess the stoneware muffin tin doesn’t work well with cassava flour baking. Thanks for reporting back. It’s good to hear what works and doesn’t since we only have metal muffin tins that we work with. Thanks for giving our recipe a try.
The best ever coffee cake muffins! My 16 year old daugher who is at times hesitant of my healthy cooking, LOVED these muffins! She does not like nuts so that was an easy modification.
So happy to hear these muffins were a hit! Thanks so much for giving them a try and also for coming back to share your experience! We appreciate your support! 🙂
So yummy!!
Amazing! Perfect for an AIP dessert.
Loved this recipe! I swapped in a different GF 1:1 ratio flour and they still tasted amazing. And that drizzle is NOT to be missed.
Hooray! So glad to hear it was a hit and that your GF flour worked just as well. And agreed on the drizzle! 😉 Thanks so much for trying our recipe and taking the time to come back and rate/review! We really appreciate it!
These look amazing!!! Don’t have any cassava flour on hand so wanted your thoughts on making with almond flour or better to wait until I get the cassava? Thank you!!!!!
It’s definitely best to wait and use casssava flour for these, as it is very different than almond flour. Let us know how it goes once you try them :).
These don’t just look good, they are insanely delicious! And super easy to make (I am NOT a baker). I topped them with a little bit of coconut cream and maple syrup. I will be making these A LOT! And I can’t wait to try more of your recipes!
We are happy to hear that you enjoyed this recipe :).