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Healthy Coffee Cake Muffins
Healthy Coffee Cake Muffins that are made lighter with a few healthy swaps and topped with delicious cinnamon crumbles.
Course
Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
260
kcal
Author
Sherri Hagymas
Ingredients
1
cup
oat flour
white whole wheat or gluten free flour
1
scoop
vanilla or unflavored Protein powder
¼
cup
coconut sugar
1
teaspoon
cinnamon
2
teaspoon
baking powder
dash of salt
1
large
egg
¾
cup
non-fat
plain Greek yogurt
⅓
cup
unsweetened almond or coconut milk
2
tbsp.
coconut oil
melted and cooled slightly
STREUSEL TOPPING
⅓
cup
oat flour
white whole wheat or gluten free flour
2
tablespoon
coconut sugar
2
tablespoon
coconut oil
melted
1
teaspoon
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
Serving:
1
muffin
|
Calories:
260
kcal
|
Carbohydrates:
31
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Cholesterol:
10
mg
|
Sodium:
71
mg
|
Potassium:
335
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
65
IU
|
Calcium:
175
mg
|
Iron:
1.3
mg