Miss your favorite morning cinnamon roll, or craving a slice of cinnamonraisin bread? If so, this recipe is sure to become a favorite. These simple-to-prepare muffins are laced with cinnamon and topped with a buttery, walnut topping that will immediately remind you of your favorite bakery treat. These are fabulous for a Paleo-style brunch, and will instantly have your guests wondering how you pulled off such a decadent indulgence that’s Paleo friendly. While you can serve them at room temperature, they are best served warm from the oven.
For the muffins:
• 2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 4 large eggs
• 1/2 cup unsalted, grass-fed butter, melted and cooled
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
For the streusel topping:
• 1/4 cup chopped walnuts
• 2 tablespoons coconut flour
• 2 tablespoons coconut sugar
• 2 tablespoons unsalted, grass-fed butter, cold and cubed
1. Make the muffins:
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine the almond flour, salt, and baking soda. Set aside.
4. In a mixing bowl, beat the eggs with the melted butter, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined.
5. Make the streusel topping:
6. Add the chopped walnuts, coconut flour, coconut sugar, and cold butter in a small bowl, and crumble the butter into the flour and sugar with your hands until you have a crumbly mixture.
7. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Top with the streusel topping. Bake for 12–14 minutes, until tops are golden brown. Once slightly cooled, loosen the muffins with a knife and serve warm.
8. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
9. Makes 1 dozen muffins.
