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Paleo Sticky Coffee Cake Muffins {Blender Muffins}


  • Author: Lindsay Cotter
  • Total Time: 36 minutes
  • Yield: 9-10 large or 11-12 medium muffins 1x
  • Diet: Gluten Free

Description

Paleo Sticky Coffee Cake Muffins are a healthy gluten-free, mini version of your favorite coffee cake! This recipe is made easily in a blender, bakes in under 30 minutes, and pairs perfectly with a cup of coffee.


Ingredients

Scale
  • 3/4 cup sour cream or buttermilk — > See notes for paleo version. You will need chilled canned coconut milk and apple cider vinegar
  • 3 large eggs
  • 1 ripe medium banana
  • 1/2 cup maple syrup
  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp + Cinnamon (divided)
  • extra maple syrup and pecans for topping

Optional topping/glaze –

  • 1 tbsp Melted butter or melted refined coconut oil
  • 2 tbsp maple syrup
  • Optional coconut sugar or raw sugar to sprinkle

Instructions

For the muffins:

  1. Preheat oven to 350º degrees F.
  2. If you want the paleo version, first make your paleo sour cream. You will need chilled coconut cream for that. See notes.
  3. Place sour cream, banana, eggs, and maple syrup in a blender. Blend until smooth. Add your almond flour, maple syrup, baking soda, baking powder, salt, vanilla, and 1/2 tsp cinnamon. Blend again until thick smooth batter is formed.
  4. Pour batter into a greased muffin tin, filling 3/4 of each muffin each
  5. Add pinch more ground cinnamon and nuts on top of each and swirls around with a knife.
  6. Bake for 22-26 minutes or until center is tested with a toothpick and comes out clean.
  7. Remove from oven and let cool or add glaze topping and serve. Optional glaze topping below. Store in airtight container (once cooled) in a fridge. Freezer friendly.

For the topping:

  1. Mix 1 tbsp melted butter or melted refined coconut oil with 1-2 tbsp maple syrup. Brush on top muffins once out of the oven or ready to serve.
  2. Sprinkle with coconut sugar or raw sugar.

Notes

Paleo substitute for sour cream or buttermilk

  1. Mix your chilled canned coconut milk (the thickened part) with 1 tsp apple cider vinegar or lemon juice. Set it in the fridge for 5 minutes. You can also use almond milk, it will have just a slightly different texture. The almond milk will also bake faster. Coconut milk will make the muffins extra moist.
  2. If using coconut milk, baking time will be closer to 25 minutes. The coconut milk doesn’t have to be a thick cream, just thicker than normal. Email me or leave a comment with any questions.

Nutrition shown below based on using almond milk and no toppings.

  • Prep Time: 10 min
  • Cook Time: 22 - 26 minutes for full size muffins. Check muffins around 20 minutes.
  • Category: brunch
  • Method: oven
  • Cuisine: American

Keywords: blender muffins, coffee cake muffins, Paleo coffee cake