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+ servings
A muffin sitting on top of a wooden table

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
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 260kcal


  • 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
  • cup unsweetened almond or coconut milk
  • 2 tbsp. coconut oil melted and cooled slightly


  • 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


  • 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!!


Serving: 1muffin | Calories: 260kcal | Carbohydrates: 31g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 335mg | Fiber: 2g | Sugar: 9g | Vitamin A: 65IU | Calcium: 175mg | Iron: 1.3mg