Healthy Muffin Tops
July 5, 2023
Healthy Muffin Tops
If the crunchy sugar topping isn’t your favorite part of the muffin, you’re wrong. My muffin tops are gluten free & plant based and yes, the recipe has ALL the crunchy top.
Ingredients
- 1 cup Flour of Choice Gluten Free 1:1 Flour, Paleo Flour or 50:50 oat:coconut flour
- 2 Tbsp Garbanzo Bean Flour
- 1/4 cup Rolled Oats
- 2 Tbsp Flaxseed Meal + Extra Tablespoon or an Egg, Depending on the Flour (See Instructions)
- 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 1.5 cups Diced Fresh Fruit
- 1/4 cup Coconut, Shredded & Unsweetened
- 1/4 cup Coconut Oil, Melted & Cooled
- 1/2 cup Maple Syrup
- 1/3 cup Shredded Coconut, Coconut Sugar & Fresh Fruit For Topping
Instructions
- Preheat oven to 350°F and lime a baking sheet.
- In a medium bowl, whisk together flours, shredded coconut, baking soda, cinnamon, and flaxseed meal.
- Mix in fruit.
- Add maple syrup and melted and cooled coconut oil. Stir to combine.
- Using a cupcake scoop, form 9 muffin tops on the lined sheet pan. If the batter doesn’t hold its shape in a scoop on a sheet pan, mix in one additional tablespoon of flaxseed or one egg into the batter.
- Top each muffin top with additional shredded coconut, fruit & a sprinkle of coconut sugar.
- Chill the dough on the sheet pan in the fridge for 20-30 minutes.
- Bake for ~20 minutes until golden around edges.
- Let cool slightly before serving. Enjoy!
