Gluten-Free Coffee Cake Muffins
These delicious gluten-free coffee cake muffins are moist, flavorful, and perfect for breakfast or a snack. Made with almond flour and a touch of cinnamon, they're surprisingly easy to make.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Almond Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Milk (any kind)
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Strong Brewed Coffee cooled
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the cooled coffee.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.