Vegan Crumb Coffee Cake Muffins (Gluten-Free, Grain-Free)
Grain-Free and vegan crumb coffee cake muffins! They are made with chickpea flour and coconut flour and are easy to prepare.
Servings: 8 muffins
Ingredients
- Topping:
- 2 tablespoons chickpea flour
- 1 tablespoon coconut flour
- 3 tablespoons coconut palm sugar or packed brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 and 1/2 tablespoons virgin coconut oil melted
- 1 and 1/2 teaspoons water
- 1/2 teaspoon 2.1 g vanilla extract
- Batter:
- 1 cup chickpea flour
- 1/4 cup coconut flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup nondairy milk I used almond milk
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons virgin coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil or paper liners.
- Topping: Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.
- Batter: Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
- Bake in the preheated oven for 19 to 23 minutes until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.
Notes
Storage: Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.
Nutrition
Serving: 1cake/muffin | Calories: 200kcal | Carbohydrates: 26.4g | Protein: 4.6g | Fat: 9g | Saturated Fat: 6.8g | Sodium: 86mg | Fiber: 3.8g | Sugar: 14.2g