recipes / Breakfast / Paleo Coffee Cake Muffins

Paleo Coffee Cake Muffins

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.
3 Servings Meet The Cook LisaProfile Lisa Print
Paleo Coffee Cake Muffins

Ingredients

Freezer Containers

Supplies

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

Directions

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

Freezing Directions

Why would I want to freeze this?

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

Serving Day Directions

  1. Serve at room temperature.

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