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Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
Soft, moist, and topped with the perfect cinnamon crumble, these muffins bring classic comfort to every bite.
Yields 12 muffins
2 cups Gefen Almond Flour
1/2 cup Heaven & Earth Coconut Flour
2 teaspoons baking powder
1/2 teaspoon Gefen Cinnamon
4 large eggs
1/4 cup sugar
1/4 cup maple syrup
1/2 cup olive oil
1 teaspoon vanilla extract
1/2 cup Gefen Almond Flour
1/2 cup brown sugar
1 teaspoon Gefen Cinnamon
3 tablespoons olive oil, congealed
1/2 cup confectioners’ sugar
dash of Gefen Cinnamon
1 teaspoon maple syrup
2–3 tablespoons almond milk
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer, combine the almond flour, coconut flour, baking powder, and cinnamon. Add the eggs, sugar, maple syrup, olive oil, and vanilla extract. Mix until just combined — be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
In the same bowl (wipe it clean), combine the almond flour, brown sugar, and cinnamon. Add the congealed olive oil and use your fingers or a fork to work it in until a crumbly texture forms.
Sprinkle the streusel evenly over each muffin, gently pressing it into the batter.
Bake for 13–14 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely.
Wipe out the bowl again, then whisk together the confectioners’ sugar, cinnamon, maple syrup, and almond milk until smooth, adding almond milk gradually until the glaze reaches a drizzle consistency.
Drizzle the glaze over the cooled muffins.
Photography by Fraidy Feldman
Food Prep by Bracha Back
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