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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 9 Muffin Tops

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!