This fantastic Chocolate Chip Muffins with Cinnamon Streusel recipe is sooo delicious. Coconut cream is the thick cream that forms on the top of a can of full fat coconut milk when left in the refrigerator overnight. I hope you like it.
Ingredients
Muffins
- ½ cup raw pecans
- 1½ cups almond flour
- ½ teaspoon ground cinnamon
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ cups banana
- 1 egg
- 1 tablespoon raw honey
- 3 tablespoons coconut oil, melted
- 3 tablespoons coconut cream*
- ⅓ cup chocolate chips
Cinnamon Streusel
- 2 tablespoons almond flour
- ⅛ teaspoon ground cinnamon
- 1¼ teaspoons coconut oil, melted
Instructions
Muffins
- Chop pecans in a food processor until coarse meal
- In a large bowl mix the chopped pecans, almond flour, ground cinnamon, baking soda and salt
- Process the bananas, egg, honey, coconut oil and coconut cream in a food processor until creamy
- Using a rubber spatula, gently mix the banana mixture with the dry ingredients to form a batter. Do not over mix.
- Fold in chocolate chips
- Spoon batter into prepared muffin cups, filling each to the top
- Top each muffin with cinnamon streusel and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 15 minutes
- Set muffin pan on a wire rack to cool
Cinnamon Streusel
- Mix all ingredients for the streusel together until crumbly
