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Chocolate chip muffins with Cinnamon Streusel

George Bryant
4 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 10


Cinnamon Streusel

  • 2 tablespoons almond flour
  • teaspoon ground cinnamon
  • teaspoons coconut oil melted



  • Chop pecans in a food processor until coarse meal
  • In a large bowl mix the chopped pecans, almond flour, ground cinnamon, baking soda and salt
  • Process the bananas, egg, honey, coconut oil and coconut cream in a food processor until creamy
  • Using a rubber spatula, gently mix the banana mixture with the dry ingredients to form a batter. Do not over mix.
  • Fold in chocolate chips
  • Spoon batter into prepared muffin cups, filling each to the top
  • Top each muffin with cinnamon streusel and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 15 minutes
  • Set muffin pan on a wire rack to cool

Cinnamon Streusel

  • Mix all ingredients for the streusel together until crumbly


*Coconut cream is the thick cream that forms on the top of a can of full fat coconut milk when left in the refrigerator overnight.