Cinnamon Maple Crunch Muffins

Wow, we had a beautiful day on Saturday! It was in the 50’s! For those of you in living in tropical places (I’m jealous) you are probably thinking brrrrrrrrrr! But for us it was glorious. We decided to go to the Maple Sirup Festival. Yes, I know I spelled it wrong. That’s how they spelled it and I completely forgot to ask why. All my prior knowledge of how maple syrup was made was from a Curious George episode I watched with my son, which was actually pretty accurate. I’m kinda embarrassed to admit that. It was pretty cool to see how maple syrup is made though, and it gives you an appreciation for the process. The trees are only tapped during a certain period of time when the days are in the 40’s and 50’s and the nights dip down below freezing. This change in temperature causes the sap to flow. My son got a chance to tap a tree…pretty cool!

We learned a little more about how the Native Americans tapped trees. Mad respect! We live cushy lives for sure! We also learned that it takes about 40 gallons of sap to make one gallon of maple syrup. In the past I always used the sugar free fake syrup, thinking I was being healthy. I’m so glad I learned the truth and found this delicious real food. I think pure maple syrup is worth the price, do you? In honor of our trip I decided to come up with a delicious breakfast for us, so these cinnamon maple crunch muffins were born!

Cinnamon Maple Crunch Muffins

When you make the maple crunch topping you will freeze it on parchment paper, the break it into small chunks.

Cinnamon Maple Crunch Muffins

Cinnamon Maple Crunch Muffins
Enjoy these muffins for a light breakfast or quick snack!
: Breakfast
  • For the maple crunch:
  • ½ cup walnuts chopped roughly (or a few pulses in the food processor)
  • ¼ cup melted coconut oil
  • 2 tsp cinnamon
  • Dash of salt
  • 2 Tbs maple syrup
  • For the muffins:
  • 2 medium ripe bananas
  • ½ cup coconut flour
  • 2 Tbs coconut oil melted
  • 4 eggs
  • 1 Tbs pure maple syrup
  • 1 tsp baking powder
  • Dash of salt
  • 2 tsp cinnamon
  1. Start by making the maple crunch. Mix the walnuts, melted oil, cinnamon, salt, and maple syrup together.
  2. Pour onto parchment paper on a plate and freeze 10-15 minutes.
  3. For the muffins, preheat the oven to 350.
  4. Mix all the muffin ingredients in a blender or food processor.
  5. Grease a muffin pan with coconut oil. This recipe makes 6 jumbo, 12 regular, or 24 mini muffins.
  6. Take out the maple crunch and break it with a knife or fork into small pieces.
  7. Mix ⅔ of the crunch in the muffin mix.
  8. Spoon the batter into the muffin tins and top with the remaining crunch topping.
  9. Bake for 20-25 minutes.


If you like cinnamon, (and apple) try this easy paleo baked apple oatmeal for breakfast.

Baked apple oatmeal

Posted under: Breakfast, Paleo Recipes, Snacks

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