Paleo Sticky Coffee Cake Muffins (Blender

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, Ripe

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 cup Almond meal/flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 Cinnamon
  • 1 Optional coconut sugar
  • 1 Optional maple extract
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Butter or coconut oil

• Nuts & Seeds

  • 1 Maple syrup and pecans

Found on cottercrunch.com

Description

Ingredients

• 2 cup almond meal/flour
• 3/4 cup paleo sour cream or buttermilk -- chilled full fat coconut milk (the thickened cream part, doesnt have to be chilled for long) or you can use almond milk mixed with 1 tsp lemon juice or apple cider vinegar. See notes for baking times on each.
• 3 large eggs
• 1 teaspoon vanilla
• 1/2 c maple syrup
• 1 teaspoon baking soda
• 1 tsp baking powder
• 1 ripe banana
• 1/4 tsp salt
• optional maple extract
• Cinnamon
• extra maple syrup and pecans for topping
• butter or coconut oil for topping
• optional coconut sugar for crumble

Directions

• Preheat oven to 35Oº degrees F.
• Make your paleo sour cream or buttermilk by mixing your chilled coconut milk (the thickened part( with 1 tsp Apple Cider Vinegar or Lemon Juice. Set it in fridge for 5 minutes. notes You can also use almond milk. Just slightly different textures. The almond milk will bake faster. Coconut milk is more moist.
• Once that is chilled, blend everything but cinnamon and honey nuts in food processor, adding extracts last.
• Pour batter into a greased muffin tin.
• Add cinnamon an nuts on top of each and swirls around with knife
• Cook time: 22 - 26 minutes for full size muffins. Check muffins around 20 minutes.
• Mix 1 tbsp melted butter or coconut oil with 1-2 tbsp maple syrup and 1/4tsp vanilla. Pour on muffins once cooled.
• Optional coconut sugar and cinnamon sprinkled on top
• see notes for other toppings