Paleo Sweet Potato Coffee Cake Muffins
What goes better with a hot cup of coffee in the morning than some Paleo Sweet Potato Coffee Cake Muffins? Well, to be honest, I don't drink coffee, so it could be anything...but I have no doubt that these would pair perfectly! These muffins are a healthy twist on that classic coffee cake that we all know and love.
Made with almond flour and tapioca flour, they’re grain and gluten free, and they’re sweetened using only maple syrup and coconut sugar. The sweet potato and apple sauce keep the muffins so soft and moist, and the sweet, crumbly coffee cake topping adds just a little bit of crunch to the texture. Speaking of the coffee cake topping, it’s cinnamon-y, sweet, and made using only four paleo friendly ingredients.
Not only are these muffins healthier than conventional coffee cake, but they’re so easy to whip up too! Meal prep them and warm them up on those busy mornings for breakfast, or have one...or two...with that afternoon pick-me-up cup of coffee (or tea if you’re like me). Whenever we get back to normal life, they would be a perfect tasty treat to bring into the office to brighten up a Monday morning!
Lastly, be sure to let me know if you give these Paleo Sweet Potato Coffee Cake Muffins a try -- I love to hear what you think, so don’t forget to comment below and/or tag me on Instagram!
xx
Slim
Paleo Sweet Potato Coffee Cake Muffins
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 45 minutes
Serves: 12 muffins
Ingredients
Muffins
1 ¾ cup almond flour
½ cup tapioca flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
2 eggs
¼ cup unsweetened applesauce
¼ cup runny almond butter (or any nut butter you prefer)
1 cup sweet potato puree (I used canned puree but you could make your own as well)
⅓ cup maple syrup
Coffee Cake Crumble Topping
¾ cup almond flour
⅓ cup coconut sugar
1 ½ tsp cinnamon
¼ cup coconut oil, melted
Instructions
Preheat the oven to 350℉ and grease a muffin tin with nonstick spray or muffin cups.
In a large bowl, add the 1 ¾ cup almond flour, tapioca flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk together until well mixed.
In a second large bowl, add the eggs, applesauce, almond butter, sweet potato puree, and maple syrup. Beat together until completely combined and smooth.
Add the dry ingredients into the bowl of wet ingredients and mix together just until combined.
In a small bowl, mix together the ingredients for the coffee cake topping until a crumble, slightly moist mixture is formed.
Next, pour the muffin batter into the muffin tin, distributing evenly between the 12 muffin cups. Then, top each muffin with an equal amount of the coffee cake crumble topping.
Bake for 25 - 30 minutes, or until a toothpick comes out clean and the muffins are relatively firm to the touch on top.
Let cool for about 15 - 20 minutes and then enjoy!
