Cinnamon Crumble Coconut Butter Muffins

Sweet, nutty, crumbly, and a little salty.

Since coconut butter likes to harden, room temperature (or warmed) ingredients work best.

For batter:

1 cup coconut butter, liquefied
2 extra large eggs, beaten
2/3 cup maple syrup
2 cups blanched almond flour
2 tsps baking powder
1/4 tsp salt
1 tsp cinnamon
A little milk, if you need to thin the batter

For topping:

2 Tbsp chopped pecans
2 Tbsp finely shredded coconut
2 Tbsp coconut (or brown) sugar
1 Tbsp cinnamon
1/4 tsp salt


Preheat oven to 375 degrees, and line ~12 standard muffin cups.

Combine all batter ingredients, and whisk until smooth. You can start with liquids and slowly add solids, but I usually just throw stuff together for muffins like these.

Mix together the topping ingredients, and sprinkle a bit over each muffin. Gently swirl and poke around each top with a knife.

Bake for ~20 minutes, or until done and nicely browned.


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