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Ingredients
- 3 eggs
- 1/4 cup raw honey
- 1/4 cup coconut oil , melted
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Cinnamon Streusel Topping
- 2 tbsp ghee
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
Ingredients
Cinnamon Streusel Topping
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Instructions
- Start by preheating the oven to 350 degrees F and line a muffin tin with muffin liners.
- Crack the eggs into a large mixing bowl and whisk. Add the raw honey, melted coconut oil, and vanilla, and mix all together.
- Add in the almond flour, baking powder, cinnamon, and nutmeg and mix until the batter is smooth.
- Pour into the muffin tins, filling ¾ of the way full.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy with a slab of almond butter, coconut butter, ghee, or try the homemade cinnamon streusel topping (recipe below) to use for special occasions or a special healthier sweet treat!
- Note: Since these muffins use almond flour, expect them to be more dense than non-gluten free varieties.
- Cinnamon Streusel Topping: Mix everything together, breaking up the ghee until the mixture becomes crumbly. Sprinkle a small amount over your snickerdoodle almond muffins once cooked and cooled.
Is the measurement for the ghee correct? It seems like way too much and my mixture definitely did not get crumbly!
Hi Kendall! Sorry it didn’t get crumbly for you. Feel welcome to decrease the amount of ghee to suit your preferences. Maybe start with 1/4 cup and add more according to your preference. Hope you will try it again!
I was wondering the same thing with the ghee. Should it be 1/2 TBSP? That would get crumbly. And did you bake it with the ghee mixture already on top?
You’re right! Crumbles should have about equal parts butter:sugar:flour so it’s probably a bit of a typo. I bet 1T would work better!
I use 2 tablespoons and it’s a little bit like a mix between a crumble and a glaze/icing. But feel free experiment with the ghee if you’d like more crumble. 🙂
Do you store leftovers in the fridge or at room temp?
I would store them in the fridge, Courtney!
Thanks! I made these tonight and they’re delicious! Skipped the streusel and used a little coconut sugar instead.
Yay! So glad you enjoyed them, Courtney.
This recipe is very poorly written. I am a good cook and I follow directions, but they didn’t turn out for me either. Do you put the streusel on before baking or after? The batter didn’t seem to have enough liquid as it was crumbly and not smooth. Bummer.
We are so sorry to hear this, Tonya! Thank you for the feedback so we can make improvements moving forward.
Do you happen to have the nutrient analysis for this recipe?
Anyone know this?
Hi! We do not include nutritional information because it can be triggering to some and we would rather emphasize the importance of eating whole, nourishing foods that are filling and delicious. Feel welcome to modify any ingredients for your dietary needs! 🙂
This recipe was a big waste of my baking supplies. The mixture is dry as a bone. I couldn’t even mix all the dry into the wet so I tried adding a tbsp of milk. It was still way too dry to even get it into muffin tins so I tried baking them like cookies instead. While they were cooking I tried to make the streusel mixture which never got crumbly, only goopy. Does someone try these recipes before they publish them on the website? I bake A LOT so I don’t think it was user error. 🙁
I made these today and my batter was fine. Did you melt the coconut oil? I warmed my somewhat hardened honey in the microwave as well, just shy of melting, so my liquid ingredients incorporated quite well. The 3 Eggs and 1/2 cup combined “liquid” seemed plenty for the 2 cups of almond flour. I also added 2 TBS of coconut sugar to the batter & skipped the streusel. Hope you get better results next time. They are very tasty.
So sorry to hear this, Karen! We test each recipe we put on our website so not sure what happened! As the notes in the recipe say, since this is a gluten-free recipe using almond flour, it is much denser than baked goods that have gluten. Sorry it didn’t work for you, but thanks so much for trying it out!
I don’t have almond flour; can I substitute oat flour, or will the texture be too different? Also, any substitutes for the honey to make this more low-carb friendly?
Hi Jessica! While I haven’t tried it myself, oat flour should be a fantastic substitute for almond flour. For honey, you substitute another natural sweetener of your choice (or reduce the amount). ?
I made these today and they are pretty good. Without the streusel they tasted very healthy– with the streusel they are delicious. 🙂 I ate one for breakfast and it kept me full for a good three hours!
Made these today and they turned out nicely. I used one tbsp of ghee to the 2 tbsp of coconut sugar and 1 tsp cinnamon and then used a small cheese knife to spread it on the muffin when it cooled a bit. My son didn’t like the topping but he ate the muffin.
So glad you enjoyed this recipe, Midori! Sounds like a good idea for many to make both options – some with the topping and others without (especially with kids)! ?
I made these today. Delicious. I thinned the batter with some water to get a good consistency and added a streusel topping of flaked almonds, cinnamon and brown sugar before baking. (1tbs of brown sugar, 1tbs flaked almonds and 1/4 tsp of cinnamon and rubbed in together).
Ooh that sounds delicious, Nathalie! ?
Where can I find the nutritional breakdown for this recipe? Thanks!
Hi Virginia! Thank you for your message. We don’t currently include caloric information (or nutrition facts) as everyone has different needs, and we want to focus more on the whole ingredients and how they nourish us and make us feel. ? (One option is to plug the ingredients into app such as MyFitnessPal if nutritional breakdowns are needed.) We hope you find some recipes that you enjoy!
I made these last night and they turned out great and I really appreciate that they are dairy free!. Since I’m not gluten sensitive I added 1 tablespoon of AP flour and 1/4 teaspoon baking soda to create more of a rise and the result was a slightly more fluffy texture than you would get with just almond flour.
That’s such helpful feedback, Danielle – thank you for sharing! ?
I really want to try this recipe, I love snickerdoodle cookies! I currently live in North Africa so my ingredients are a little limited. If I can’t get coconut oil or ghee what would be the healthiest substitute?
Hi Hannah! Our recipes largely use ingredients – including ghee and coconut oil – that have been shown to have anti-inflammatory properties. Butter does not fall in this category but works well as a substitute ?
These were simple to make and very yummy. Based on some of the comments, I skipped the topping and added about 2 tbsp of coconut sugar into the batter instead. They turned out great!
I used an ice cream scoop to easily portion my batter into the tin and with my scoop, I got 7 good sized muffins.
Next time I’m going to use a cookie scoop and a mini muffin tin to bake smaller muffins for my kids. Although I haven’t tried it, I am guessing they’ll bake for about 8-10 minutes with the same delicious result.
Thank you so much for sharing how you liked this recipe, Erica! And your tips. 🙂
I think I will try baking them with a sprinkle of Coarse sugar on top next time!
What a great idea, Renee! 🙂
What is a good substitute for coconut oil?
Hi Kelly! You can use an oil that works for you. 🙂 Butter, avocado oil, or sunflower oil are all great substitutes. Let us know how you like this recipe after giving it a try!