We’re starting a challenge with over 100,000 people tomorrow that encourages healthy eating and lifestyle habits. We’re also adhering to a few dietary constraints our doctor put on us for a short bit as we work through some sensitivity issues.
That means I spent a good bit of time today preparing food for the week so we don’t fall off the wagon and accidentally find ourselves in an artisanal doughnut shop foaming at the mouth.
Breakfast was becoming an issue for me. I have made smoothies and shakes for a while because we are out the door at 6:15 to start our day, but I wanted to chew something. I received a recipe for coffee cake muffins by Kate from Body Nourish, so I tweaked it a tad by adding spices to make it taste more like the coffee cake I grew up on and I added coconut crystals to the topping for just a tad more sweetness.
A few things to note:
- Coconut flour is VERY absorbent. It also takes a few minutes to soak up the dry ingredients. If anything, use a tad less than it calls for.
- You can make the topping without the coconut crystals
- Coconut crystals are simply coconut sap that has been ground into crystals. It doesn’t add nutrients, but it also doesn’t mess with your sugar levels.
- You can substitute any dried fruit for the figs. I’m actually excited to try dried apricots.
- You can also leave the dried fruit out.
Pecan Coffee Cake Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
Description
There isn’t a person in the South who hasn’t had coffee cake. It was my most favorite breakfast as a kid. This is the first recipe that has re-opened the coffee cake doors.
Ingredients
CAKE
- 1/4 cup melted coconut oil
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon sea salt
- 2 teaspoons real vanilla extract
- 2 eggs
- 2 very ripe pears, grated (I grated mine in the food processor)
STREUSEL TOPPING
- 1/4 cup coconut oil, firm
- 3/4 cup chopped pecans
- 2 tablespoons cinnamon
- 2 tablespoons coconut crystals
- 2 tablespoons dried figs, chopped
Instructions
- Preheat oven to 325. Grease 12 muffin tins with coconut oil. Be sure bottoms are well greased.
- In the bowl of a mixer, whisk the almond flour, coconut flour, baking soda, salt and spices together.
- In a separate large bowl, whisk the eggs, melted coconut oil, vanilla, and grated pears.
- Add the wet mixture to the dry and beat until smooth.
- Make the pecan topping: in small bowl or in a food processor, put 1/4 cup firm coconut oil, cinnamon, coconut crystals, and figs. Pulse until just combined, or mix with a fork until crumbly.
- Spoon evenly into bottoms of 12 muffin tins.
- Spoon dough on top of the topping and push into muffin tin.
- They don’t rise, so you can fill the tins to the top.
- Bake for 25 minutes (maybe more if your pears were VERY ripe)- muffins should be set.
- Cool slightly (I waited about 15 minutes)
- Put a piece of parchment on a baking sheet. Place on top of muffin tin. Flip muffin tin over and turn out muffins.
- I had some topping stay in the tin. Just take a spoon and put it back on muffins.
- Serve warm or store in the fridge.
Nutrition
- Serving Size: 12