Coffee Cake Streusel Muffins

Muffins Ingredients

Muffins Ingredients

2 C Oat Flour

½  C Almond Flour

1 ¼ C Pumpkin Purée

¾ C Coconut Sugar

⅓ C Coconut Oil (melted)

2 Eggs 

1 tsp. Baking Powder

1 tsp. Baking Soda

½ tsp. Ground Nutmeg

½ tsp. Ground Ginger

1 tsp. Cinnamon

½  tsp. Salt

1 tsp. 100% Pure Vanilla Extract

¼  C 100% Pure Maple Syrup

1/4 C Water

Cinnamon Streusel

¾  C Oat Flour

¾ C Coconut Sugar

⅓ C Coconut Oil

¼ C Ground Flaxseed

1 tsp. Cinnamon

¼  tsp. Salt

¼  C 100% Pure Maple Syrup

Drizzle

4 Tbsp. Plain or Vanilla Greek Yogurt

1 tsp. 100% Pure Vanilla Extract (only if using plain yogurt)

2 Tbsp. 100% Pure Maple Syrup

Step 1: Preheat the oven to 350° and place cupcake holders in a muffin tin.

Step 2: Mix coffee cake ingredients together in a large bowl. 

Step 3: Spoon the batter into the prepared muffin wrappers to ½ full.  Spoon the streusel over the batter. Spoon more coffee cake batter over the streusel. 

Step 4: Bake muffins for 20-25 minutes until the toothpick is clean or the top of the muffin springs back. 

Step: 5: Remove muffins and allow to cool. 

Step 6: Once the coffee cake muffins are cool, add drizzle to top them off.

Step 12: Enjoy!

Note: Store the muffins in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.