Coffee Cake Muffins

These coffee cake muffins that are made lighter with a few easy swaps and topped with delicious cinnamon crumbles.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 272kcal

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.
⅓ cup oat flour, 2 tablespoon coconut sugar, 2 tablespoon coconut oil, 1 teaspoon cinnamon, dash of nutmeg & salt
In a separate bowl, combine the flour, protein powder, baking powder, coconut sugar, cinnamon and salt
1 cup oat flour, 1 scoop vanilla Protein powder, ¼ cup coconut sugar, 1 teaspoon cinnamon, 2 teaspoon baking powder, dash of salt
In another small bowl, whisk together the egg, yogurt, almond milk, and melted (cooled slightly) coconut oil.
1 large egg, ¾ cup plain Greek yogurt, ⅓ cup unsweetened almond milk, 2 tablespoon 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!!