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Maple crumb cupcakes
Prep Time
20 mins
Cook Time
25 mins
 

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 9
Ingredients
  • 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
Instructions
  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.