Cinnamon Crumb Muffins, Gluten Free

Oh my, these muffins are so sweet and delicious with a nutty crumb topping, Plus, I don’t feel bad about eating them since they are made with whole grain oat and almond flour and sweetened with just a little bit of maple syrup.


  • 2 cups oat flour
  • ½ cup almond flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large organic eggs
  • ½ cup plain low-fat yogurt
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract


  • Streusel Topping:
  • ¼ cup brown rice flour
  • ¼ cup organic brown sugar
  • ¼ cup chopped walnuts
  • 1 tsp cinnamon
  • 2 tblsp organic unsalted butter, cubed


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2. In a large bowl, whisk oat flour, almond flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, whisk eggs, yogurt, coconut oil, maple syrup and vanilla extract. Add wet ingredients to flour mixture and stir until well combined. Spoon batter into muffin cups.
  4. In a small bowl, make streusel by combining brown rice flour, brown sugar, walnuts and cinnamon. Add cubes of butter and with your hands combine until mixture gets crumbly. Sprinkle top of each muffin.
  5. Bake for 15 minutes or until toothpick comes out clean.

Yields 12 standard muffins.

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