Delicious and healthy Paleo Snickerdoodle Muffins that are gluten-free, dairy-free, and perfect for a paleo-friendly snack or breakfast.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp cinnamon. 1/2 tsp nutmeg. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup maple syrup. 1/4 cup coconut sugar for topping. 1 tsp cinnamon for topping.
Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and stir until well combined. Line a muffin tin with paper liners or grease it with coconut oil. Scoop the muffin batter into each muffin cup, filling them about 2/3 full. In a small bowl, mix together the coconut sugar and cinnamon for the topping. Sprinkle the cinnamon-sugar mixture evenly over the muffin batter in each cup. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Snickerdoodle Muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
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