Yummy, yummy, yummy, I have been waiting for this crumble topping. The almond and vanilla extracts add a hint of richness to a normally simple muffin and the crumble topping is a nice bit of cinnamon texture with each bite. These are dairy free made with coconut oil, which tastes so good with honey and cinnamon but you could substitute any fat you'd like to use.
You might also like Blueberry Coconut Crumb Muffins at Fast Paleo
Blueberry Almond Crumb Muffins from Nourished Kitchen
Paleo Crumble Topping from Empowered Sustenance
Peachy Grain Free Frangipane Crumble by Straight into Bed Cakefree and Dried
Banana Bread with Walnut Crumb Topping at Our Nourishing Roots
Dairy Free Cinnamon Crumb Muffins
Sweet Muffin Batter
1/2 C honey
2 tsp vanilla
1/2 tsp almond extract
1/2 C melted coconut oil
2 1/2 C blanched almond flour
1 T coconut flour
1/2 tsp baking soda
1/2 tsp salt
Cinnamon Crumb Topping
1/4 C melted coconut oil
2-3 T honey
1 tsp vanilla
1/4 tsp salt
3/4 C blanched almond flour
2 tsp coconut flour
1 T cinnamon
Preheat the oven to 350 and line a muffin tin with paper liners.
First prepare the sweet muffin batter by whisking the eggs, honey, vanilla, almond extract, and melted coconut oil.
In a separate bowl blend the blanched almond flour, coconut flour, baking soda and salt, then mix this into the wet mixture.
Using an ice cream scoop that is almost full, fill each paper liner.
Next prepare the Cinnamon Crumb Topping by whisking the melted coconut oil, honey, and vanilla. In a smaller separate bowl mix the blanched almond flour, coconut flour, salt and cinnamon, and then mix this into the wet mixture.
To apply the crumb topping, use a table spoon to measure a scoop of topping mixture onto each muffin. Press down with clean fingers and presto! You are good to go.
Bake 15-18 minutes and let cool before eating.