These healthy Coffee Cake Muffins are a lighter version of the classic coffee cake. The are made with a few healthy swaps and topped with the favorite cinnamon crumbles.
Easy Coffee Cake Muffins
When I think of coffee cake, the first thing I think of is that buttery crumble topping and for some reason I couldn’t get it out of my mind this morning.
There are so many options for turning long loved fav’s into a healthier versions. These healthy coffee cake muffins are just right for satisfying the “out of the blue” craving.
I simply swapped out regular sugar for coconut sugar and Greek Yogurt for extra oil and we have another great little snack or breakfast idea…with that delicious crumble topping too!
I made mine with my favorite Bob’s Red Mill One-to-One Gluten Free Flour. I use this flour for many other muffin recipes as well.
Coffee Cake Muffins Ingredients
makes 6 muffins
Oat flour, white whole wheat or gluten free flour
Vanilla or unflavored Protein powder.
Coconut sugar
Cinnamon
Baking powder
Salt
Large egg
Non-fat, plain Greek yogurt
Unsweetened almond or coconut milk
Coconut oil, melted and cooled slightly
STREUSEL TOPPING
oat flour, white whole wheat or gluten free flour
Coconut sugar
Coconut oil, melted
Cinnamon
dash of nutmeg & salt
How to Make Healthy Coffee Cake Muffins
Preheat the oven to 350 degrees F.
Spray a muffin tin with oil or use paper liners.
Combine all the streusel toppings together in a small bowl and mix until crumbly. Set aside.
In a separate mixing bowl, combine the flour, protein powder, baking powder, coconut sugar, cinnamon and salt
In another small bowl, whisk together the egg, yogurt, almond milk, and melted (cooled slightly) coconut oil.
Add the wet ingredients to the dry ingredients.
Stir until just combined.
Divide the batter evenly among the muffin tin. Fill each only halfway.
Sprinkle a layer of streusel
Then add a second layer of the batter, then top with more streusel mixture. Press the streusel crumbles gently into the batter on top of the muffin.
Bake the muffins in the preheated oven for approximately 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
ENJOY!!
Looking for more muffin recipes? Try some of these others too :
Greek Yogurt Chocolate Banana Muffins
Inside Out Carrot Cake Muffins
Healthy Coffee Cake Muffins
Ingredients
- 1 cup oat flour white whole wheat or gluten free flour
- 1 scoop vanilla or unflavored Protein powder
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- dash of salt
- 1 large egg
- 3/4 cup non-fat plain Greek yogurt
- 1/3 cup unsweetened almond or coconut milk
- 2 tbsp. coconut oil melted and cooled slightly
STREUSEL TOPPING
- 1/3 cup oat flour white whole wheat or gluten free flour
- 2 TBSP coconut sugar
- 2 TBSP coconut oil melted
- 1 tsp cinnamon
- dash of nutmeg & salt
Instructions
- Preheat the oven to 350 degrees F.
- Spray muffin tin with oil or use paper liners.
- Combine all the streusel toppings together and mix until crumbly. Set aside.
- In a separate bowl, combine the flour, protein powder, baking powder, coconut sugar, cinnamon and salt
- In another small bowl, whisk together the egg, yogurt, almond milk, and melted (cooled slightly) coconut oil.
- Add the wet ingredients to the dry ingredients.
- Stir until just combined.
- Divide the batter evenly among the muffin tin. Fill each only halfway.
- Sprinkle a layer of streusel
- Then add a second layer of the batter, then top with more streusel mixture. Press the streusel crumbles gently into the batter on top of the muffin.
- Bake the muffins in the preheated oven for approximately 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- ENJOY!!
Nutrition
Leave a Reply