Coconut Flour Coffee Cake Muffins with Raspberry Jam Filling
Coconut Flour Coffee Cake Muffins
Delicious Coconut Flour Coffee Cake Muffins with a streusel topping and a surprise raspberry jam filling. These are perfect for a quick on-the-go breakfast or satisfying sweet snack in the afternoon or evenings.
I used to buy these jam filled muffins from Tim Hortons before I become gluten-free.
They were scrumptious and would make the perfect indulgent snack between college classes.
I always chose the fruit flavored jam filled muffins. I would savor the jam in the middle. The jam was the best part.
I would eagerly open my muffin and dip pieces of it in the jam filled center.
I created this muffin with that indulgent memory in mind.
The top has a coffee cake inspired topping which pairs perfectly with the semi-sweet raspberry filling. It makes the perfect grab and go snack.
You can also try out my other cupcake recipes like Flourless Chocolate Cupcakes, Coconut Flour Chocolate Chip Cupcakes, and Coconut Flour Muffins.
Tools for this recipe
For this recipe you will need:
- Cupcake liners
- Muffin pan
- Stand mixer or hand mixer with 1 large bowl
- Measuring spoons and cups
- Whisk
- Airtight storage container for leftovers
Coconut Flour Coffee Cake Muffins Ingredients
Raspberry Jam Filling
- frozen raspberries
- raw honey
- arrowroot starch
- lemon juice
Muffin Batter
- large eggs, separated
- cream of tartar
- extra virgin coconut oil
- raw honey
- vanilla extract
- coconut flour, sifted
- baking soda
- salt
Coffee Cake Topping
How to make Coconut Flour Coffee Cake Muffins
First make the raspberry jam filling and allow it to cool while you are baking the muffins. Mix all the raspberry jam ingredients in a medium sized pot and turn the heat to low. Stir the ingredients and continue stirring until the mixture has thickened. When the consistency is similar to jam take the pot off the heat. *Optional, you can strain the raspberry seeds by pushing the jam through a strainer. Makes ½ cup of raspberry jam or ¼ cup of raspberry gel (without the seeds).
Preheat oven to 350°F (177°C).
In a bowl combine egg whites, cream of tartar. Use a stand mixer or hand mixer with a bowl and whip the egg whites until stiff peaks form.
In a separate bowl, cream together the coconut oil and honey. Cream together the ingredients for a few minutes. Add egg yolks and vanilla until mixed. Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly mix the egg yolk mixture into the whipped egg whites.
Fill 6 cupcake liners.
In a small bowl mix together all the ingredients for the topping. Spread the mixture over the batter. Swirl parts of the topping into the batter.
Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and comes out dry.
Allow the muffins to cool.
Fill a pastry filler with the raspberry jam and gently insert into the middle of the cooled muffins and fill with a little filling.
If you love desserts like this I have two cookbooks you really need to check out asap! Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!
How can I make this keto-friendly?
You can easily make these coconut flour cupcakes keto-friendly by using erythritol instead of raw honey and use sugar-free chocolate chips.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs.
For this recipe I suggest you use only coconut flour. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it).
Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. (ref)
How do I make this egg free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make a chia egg:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
How do I store these?
These coconut flour cupcakes will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
More Muffins Recipes
- Coconut Flour Muffins
- Coconut Flour Chocolate Chip Cupcakes
- Oat Flour Pumpkin Muffins
- Gluten Free Maple Pecan Muffins
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Coconut Flour Coffee Cake Muffins Recipe
Coconut Flour Coffee Cake Muffins with Raspberry Jam Filling
Delicious Coconut Flour Coffee Cake Muffins with a streusel topping and a surprise raspberry jam filling. These are perfect for a quick on-the-go breakfast or satisfying sweet snack in the afternoon or evenings.
Ingredients
- Raspberry Jam Filling:
- ¾ cup frozen raspberries
- 1 tbsp raw honey
- ½ tbsp arrowroot starch
- ¼ tsp lemon juice
- Muffin Batter:
- 4 large eggs, separated
- 1 tsp cream of tartar
- ¼ cup extra virgin coconut oil
- 2 tbsp raw honey
- 2 tsp vanilla extract
- ¼ cup coconut flour, sifted
- ¼ tsp baking soda
- ¼ tsp dash of salt
- Coffee Cake Topping:
- ¼ cup coconut palm sugar
- ¼ cup extra virgin coconut oil
- 2 tbsp coconut flour, sifted
- ½ tsp ground cinnamon
Instructions
- First make the raspberry jam filling and allow it to cool while you are baking the muffins. Mix all the raspberry jam ingredients in a medium sized pot and turn the heat to low. Stir the ingredients and continue stirring until the mixture has thickened. When the consistency is similar to jam take the pot off the heat. *Optional, you can strain the raspberry seeds by pushing the jam through a strainer. Makes ½ cup of raspberry jam or ¼ cup of raspberry gel (without the seeds).
- Preheat oven to 350°F (177°C).
- In a bowl combine egg whites, cream of tartar. Use a stand mixer or hand mixer with a bowl and whip the egg whites until stiff peaks form.
- In a separate bowl, cream together the coconut oil and honey. Cream together the ingredients for a few minutes. Add egg yolks and vanilla until mixed. Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly mix the egg yolk mixture into the whipped egg whites.
- Fill 6 cupcake liners.
- In a small bowl mix together all the ingredients for the topping. Spread the mixture over the batter. Swirl parts of the topping into the batter.
- Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and comes out dry.
- Allow the muffins to cool.
- Fill a pastry filler with the raspberry jam and gently insert into the middle of the cooled muffins and fill with a little filling.
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.
