Paleo Coffee Cake Muffins

Let's Cook

Directions

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

Freezing Directions

In a mixing bowl large enough to accommodate the eggs, combine eggs, applesauce, vanilla and maple syrup. In a separate bowl, combine coconut flour, baking powder, salt, cinnamon #1 and pumpkin pie spice. Slowly add wet ingredients to dry ingredients, stirring until combined. Divide batter between lined muffin tins. In a small bowl, combine cinnamon #2 and coconut. Divide evenly over muffins. Using a toothpick, swirl into the muffin. Bake at 350F for 20 minutes. Flash freeze. Divide between indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

Serve at room temperature.

Nutritional Information

1 serving = 2 muffins
  • 607 Calories
  • 28g Fat
  • 496mg Cholesterol
  • 3554mg Sodium
  • 268mg Potassium
  • 64g Carbs
  • 16g Fiber
  • 38g Sugar
  • 23g Protein
  • Zone Blocks: 3 Protein 9 Fat 7 Carbs

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About This Recipe

Swirled with fragrant cinnamon and coconut these Paleo Coffee Cake Muffins are delightfully moist and reminiscent of slow weekend mornings around the family breakfast table.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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