This edition of Menu Monday is full of yummy muffin goodness. If you are like me, there is no muffin you won’t eat. I adore them…mini or regular size, blueberry or banana nut…I leave no muffin behind. Of course there is always that pesky little problem of the nutritional info. Have no fear friends, this week I am sharing a recipe for a delicious goody that is gluten-free and made with natural ingredients.
Ingredients
Streusel
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup almond flour, lightly packed
- ¾ cup chopped walnuts
Muffins
- 1 cup pumpkin puree
- 4 large eggs
- ⅓ cup pure maple syrup (you can also substitute honey)
- ½ cup coconut oil, melted
- 1 cup almond flour, lightly packed
- ⅓ cup coconut flour, lightly packed
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.
- In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.
- Add the dry ingredients and whisk until incorporated.
- Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.
- Sprinkle streusel topping over each cup, dividing evenly.
- Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These are probably best stored in the refrigerator for no more than 3 days.
These muffins are sure to please whether you make them for breakfast or just as an afternoon snack. Click here for the original recipe. Hope you enjoy this one as much as I do! Happy Baking!!!
