Chocolate Chip Muffins with Cinnamon Streusel recipe


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