Paleo Coffee Cake Muffins

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Paleo Coffee Cake Muffins

Lisa
The Cook
3 Servings
11 Ingredients
0 Comments
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
11 Ingredients
0 Comments

Ingredients

Containers

Supplies

  • Muffin Tins
  • 6.Muffin Liners
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Nutrition Facts

Servings Per Recipe
3 Servings
Serving Size
2 muffins
Amount Per Serving
Calories
607
Total Fat
28g
Cholesterol
496mg
Sodium
3554mg
Potassium
268mg
Total Carbohydrates
64g
Fiber
16g
Sugar
38g
Protein
23g
Zone Blocks
3 Protein 9 Fat 7 Carbs

15 Comments

Join the discussion
  1. I made these this morning and they were really dry. Any suggestions on making them moist? They smelled delicious cooking but a disappointment when I tasted them.

    1. Leigh – These are a coffee cake style muffin, so are meant to be a little less moist than your traditional muffins, however if they still seem to dry, I would add a few tablespoons more of applesauce to the batter.

  2. Is there anything I can substitute for the coconut? I like the coconut flour but not coconut itself. Any ideas??? Help! I really wanna make these! :)Thanks,
    Nina

  3. What are coconut #1 and coconut #2? I see the same thing with the cinnamon. Does this mean they are just divided to be mixed into the recipe at different times?

    1. Candace – coconut and cinnamon are used two times in the recipe. To avoid confusion, we label them in the ingredients as #1 and #2 and then list them in the instructions as the same.

  4. I read that these were dry before making them, so I added additional applesauce as suggested. Can’t say it worked 🙁 These were too dry to even eat. Drier than coffee cake should be. If I were to make a suggestion, I would add some coconut oil to the recipe to add moisture?

  5. I am going to try these today. But I am going to add cooked quina to pump up the protin and see if it will add some moisture.

  6. Does a serving of these really have 23 grams of protein? Also, would adding a couple more eggs be ok to cut down on the dryness I keep hearing about?

    1. This recipe is for 3 servings so the 23 grams of protein is for 3 servings – they are Paleo, after all 🙂 You’re welcome to add more eggs if you like! We can’t stop you 😉

  7. I made these today with mashed banana. Since I read how dry they were before I made them, I used one and a half cups of mashed bananas. I’m guessing that the recipe only yields 6 muffins because they are the jumbo size. I made regular size muffins and with the extra banana, I got 14 muffins. They weren’t dry, but dense. I also used shredded toasted coconut. They were pretty good. I will be getting a jumbo muffin pan and make them again!

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