A moist and Paleo-friendly maple crumb cupcake, using simple ingredients such as maple syrup, almond meal and eggs to get your tastebuds dancing

maple-crumb-cupcake-800x600I love entering competitions, and being in the US, there are so many competitions around.  I’ve won a few things, but they’ve been mainly due to random selection, rather than anything I have done, apart from just enter the competition.  I have tried entering a few other recipe competitions, but haven’t had much luck with them.  Well, this isn’t actually a competition, but Kitchenaid are donating $1 to Cook for the Cure Program to support the fight against breast cancer for every cupcake that is made using the various tags up to $10,000.  And I thought to myself, that’s a good cause.  I’ll be in that.

This recipe comes to you by adapting the flourless honey almond cake recipe that I’ve had on this website for a while (see here), but made into a cupcake.  You may remember that Abby and I made this recipe as cupcakes when Abby was going through her cupcake phase (see here) and they turned out really well.  But instead of frosting, I wanted to make some crumble.  And I am working towards going into more of a Paleo diet – no grains, no peanut butter (gulp!), just to try to get my digestive system a little bit happier.  So I searched the internet (as you do these days) and found a recipe for a Paleo crumble and used that as well.

The end result – a really moist and yummy cupcake, that is gluten and dairy-free, no refined sugar and uses only really natural, simple ingredients.  But yummy by themselves, and with whatever else you’d like to try them with.  Basically just try this recipe – you’ll be glad you did!



Maple crumb cupcakes

Prep Time 20 minutes
Cook Time 25 minutes


  • 1 3/4 cups almond meal
  • 4 large eggs at room temperature, separated
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

For the crumble

  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 3-4 tbs chopped nuts
  • 1 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 3 tbs coconut oil


  1. Preheat oven to 350F and prepare muffin tin with liners.
  2. Separate the eggs and, with a hand mixer, combine the yolks, maple syrup, baking soda and vanilla together until well mixed.
  3. Slowly add in the almond meal and mix well.
  4. Beat the egg whites in a separate bowl until frothy but not forming either soft or stiff peaks. Fold into the almond meal mixture until just combined.
  5. Scoop batter into prepared pans until just reaching the top of the liners.

For the crumble

  1. Mix all the ingredients together by hand until it resembles coarse breadcrumbs.
  2. Sprinkle on top of the cupcakes with a good coverage.
  3. Place cupcakes in the oven and bake for 20-25 minutes. Allow to cool in tin fully before removing to a storage container.