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Paleo Coffee Cake Muffins

Paleo Coffee Cake Muffins

Paleo Coffee Cake Muffins


Lisa @ Onceamonthmeals.com


  • 0.5 cups coconut flour
  • 0.25 teaspoons baking soda
  • 1 teaspoons cinnamon #1
  • 0.5 teaspoons nutmeg
  • 0.25 teaspoons sea salt
  • 4 large eggs
  • 0.5 cups applesauce
  • 1 teaspoons vanilla
  • 0.5 Tablespoons cinnamon #2
  • 2 Tablespoons maple syrup
  • 3 Tablespoons shredded coconut #1
  • 1 Tablespoons shredded coconut #2


In a large bowl, combine coconut flour, baking soda, cinnamon #1, nutmeg and sea salt. In a small bowl, combine eggs, applesauce, and vanilla. Slowly add wet ingredients to dry ingredients, stirring until just combined. Divide batter between lined muffin tins. In a small bowl, combine cinnamon #2, maple syrup, and coconut #1. Divide evenly over muffins. Using a toothpick, make a swirl pattern into the muffins. Sprinkle coconut #2 evenly over muffins. Bake at 350F for 20 minutes. Allow to cool for 5 minutes before serving.  

Freezing Directions:

Prepare muffins per above directions. Flash freeze after baking. Divide between gallon freezer bags, label and freeze. TO SERVE: Thaw. Serve at room temperature.

Servings:  12

**conversion chart image provided by Erik Spiekermann

2 Responses to “Paleo Coffee Cake Muffins”

  1. Jordan Graham says:

    Can I substitute banana for the applesauce?

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