These Paleo, Vegan, Gluten-Free + Refined Sugar-Free coffee cake muffins hit the spot every time! There's a Nut-Free option in case you need that as well!
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.