These delicious and healthier cinnamon crumb muffins are both vegan and grain-free. I recommend making a batch of these for a meal prep dessert, snack, or even grab-and-go breakfast.
Prep Time: 5 min.
Cook Time: 20 min.
Total Time: 25 min.
- 2 tablespoons ground flaxseed meal
- 6 tablespoons of filtered water
- 1/4 cup coconut oil
- 1 1/2 cups almond milk
- 1/4 cup brown Swerve sweetener, or coconut palm sugar
- 3 cups almond flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons coconut palm sugar, or Swerve
- 1/2 teaspoon cinnamon
Preheat the oven to 350F and line a muffin tray with 12 silicone liners or grease lightly with coconut oil.
Make the flax eggs. In a small bowl add flaxseed and water and stir to combine. Transfer to the fridge for 15-20 minutes to thicken up.
In a large bowl, add flax eggs along with almond milk and melted coconut oil and stir to combine.
Add the remaining ingredients and stir until smooth with no lumps.
Divide the batter evenly between 12 liners.
In a small bowl, mix the topping ingredients together and sprinkle a little over each muffin.
Bake in the oven for 20 minutes. Let cool slightly and serve.