Freezer Meal 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 Print
Paleo Coffee Cake Muffins

Ingredients

  • 8 individual Egg
  • 1 cup Applesauce
  • ⅔ tablespoons Vanilla Extract
  • ⅛ cups Maple Syrup
  • 1 cup Coconut Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • ⅔ tablespoons Cinnamon #1
  • ½ teaspoons Pumpkin Pie Spice
  • 1 tablespoon Cinnamon #2
  • ⅓ cups Coconut, Shredded

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Muffin Tins
  • 6.Muffin Liners
  • Labels

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

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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

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

  1. Serve at room temperature.

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 πŸ™ 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 πŸ™‚ You’re welcome to add more eggs if you like! We can’t stop you πŸ˜‰

  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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