Made without gluten, these pecan-studded treats are something everyone can get excited about. Soft, moist cake made sweet with honey and vanilla is topped with a crunchy streusel of oats, nuts and cinnamon. These muffins make an ordinary morning feel exceptional or a mid-afternoon cup of coffee seem like a trip to a favorite café. To further that sweet, coffee shop mood, drizzle them with a coconut-cashew butter glaze!
Honey Coffee Cake Muffins (Gluten-Free)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 194 kcal
Ingredients
Muffins
- 2-1/2 cups almond flour
- 1 tsp. baking powder
- 3 eggs
- 1/2 cup honey
- 1 tsp. vanilla
- 2 Tbsp. olive oil
- 2 Tbsp. butter melted
- 1-1/2 cups almond milk
Streusel
- 3 Tbsp. butter melted
- 1/2 cup old fashioned oats
- 1/4 cup pecans crushed
- 1/2 tsp. cinnamon
Glaze
- 1/4 cup coconut butter
- 1/4 cup cashew butter
Optional: Lemon or orange zest
Instructions
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Preheat oven to 350 degrees F. Place 16 paper muffin cups in muffin pans.
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In large mixing bowl, whisk together all muffin ingredients.
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Fill each muffin cup 3/4 full.
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In bowl, stir together streusel ingredients and portion equally over top of batter.
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Bake 20-23 minutes, until toothpick inserted in center comes out clean.
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In microwave-safe bowl, combine glaze ingredients and microwave on high 15 seconds; stir and drizzle over warm muffins. (Note: Add lemon or orange zest to glaze if citrus flavor is desired.)
Recipe Notes
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Nutrition Facts
Honey Coffee Cake Muffins (Gluten-Free)
Amount Per Serving
Calories 194
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 57mg2%
Potassium 88mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 161IU3%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.