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Toasted Coconut Pecan Streusel Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 Muffins

Ingredients
  

  • 1 cup shredded or flaked unsweetened coconut
  • 1 cup chopped pecans
  • 1 1/2 cups gluten-free all-purpose flour ( I like This One
  • 2 tsp. baking powder
  • 1/8 tsp. cinnamon
  • 1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
  • 1 egg beaten (can sub flax egg for vegan option)
  • 1/4 cup pure maple syrup
  • 2 Tbsp. coconut oil melted
  • 1/4 tsp. pure vanilla extract
  • 1 Tbsp. coconut oil
  • 1 Tbsp. coconut sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping.
  • While coconut and pecans are in the oven, combine flour, baking powder and cinnamon in a large bowl.
  • In a separate bowl, combine milk, egg, maple syrup, coconut oil and vanilla. Add to dry ingredients and stir together well.
  • Mix in toasted coconut and pecans (not including reserved 1/2 cup) and combine well.
  • Line muffin tins with muffin liners and spoon on batter about 2/3 full (will make about 12 muffins).
  • In a small bowl combine remaining coconut and pecans, coconut oil and coconut sugar. Spoon on top of each muffin.
  • Bake for 25 minutes, or until golden.
  • Enjoy!