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)
- Muffin Tin
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 full fat 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)
- 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.