These paleo muffins are loaded with cinnamon flavor, studded with plump raisins, and topped with a perfect pecan crumble. They're grain-free, dairy-free, and delicious!


    For Muffins:

  • 3/4 cup
  • ¾ cup
  • ⅔ cup
    creamy almond butter (unsalted)
  • ⅓ cup
    coconut sugar
  • 1 tsp
    vanilla extract
  • 1 ¼ cups
    almond flour
  • 3 tbsp
    flaxseed meal
  • 1 tbsp
  • ½ tsp
  • 1 tsp
    baking soda
  • ¼ tsp
  • ½ cup
  • For Crumb Topping

  • 4 tbsp
    blanched almond flour
  • 1 tbsp + 2 tsp
    coconut oil, soft
  • 3 tbsp
    coconut sugar
  • 1 tsp
  • 2 tbsp
    finely chopped pecans or walnuts


  • Preheat your oven to 375 degrees F and line a muffin pan with parchment liners.

  • First, make the crumb topping- combine all ingredients in a medium bowl using a pastry blender or fork to create a thick, crumbly mixture. Chill while preparing muffin batter.

  • Combine the almond flour, flaxseed, cinnamon, nutmeg, baking soda and salt in a medium bowl, set aside. In a separate large bowl, whisk together the egg whites, applesauce, almond butter, coconut sugar, and vanilla until smooth.

  • Gently stir in the dry ingredients, careful not to over-mix, then fold in the raisins.

  • Spoon the batter evenly into the 12 cup muffin pan, filling each ¾ of the way. Sprinkle the top with a layer of the crumb topping, using all of it.

  • Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center of one comes out clean.

  • Credit to Paleo Running Momma

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