For the Filling:

  • 1/4 cup maple syrup
  • 1 tablespoon cinnamon
  • 1/2 teaspoon unsweetened cocoa powder

For the Crumb Topping:

  • 1/2 cup almond flour
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon coconut oil, melted
  • 1 tablespoon syrup

For the Muffins:

  • 3/4 cup almond flour
  • 1/4 cup + 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1/2 cup canned coconut cream
  • 1 mashed banana, small


  1. Preheat the oven to 350 degrees.
  2. Line a 12 cupcake pan with muffin tins

To Make the Filling:

  1. Mix the 1/4 cup of maple syrup, 1 Tbs of cinnamon, 1/2 tsp of all natural cocoa powder in a small bowl with a fork. Set aside.

To Make the Crumb Topping:

  1. Mix the 1/2 cup of almond flour, 1 tsp cinnamon, 1 1/2 tsp of coconut oil, 1 Tbs maple syrup with a fork in a medium bowl. The result of mixing this with a fork should be a crumble texture. Set the crumble aside.

To Make the Muffins:

  1. In bowl 1, mix the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg with a fork. Set the bowl aside.
  2. In bowl 2, mix the eggs, honey, vanilla, and coconut cream with a whisk until well mixed. Add the mashed banana to the bowl and mix until well blended.
  3. Put bowl 1 into bowl 2 and mix with a fork.
  4. Then put a heaping 1 Tbs of the batter into each muffin tin and pat the batter with the back of a spoon.
  5. Put 1 tsp of the filling on top of the batter in each of the muffin tins.Then put 1 Tbs of the batter on top of the filling in each muffin tin. Put 1 heaping tsp of the crumble on top of the batter in each muffin tin.
  6. Place the pan in the oven and cook 25-30 minutes.