Who here is a fan of coffee cake? When I was younger, I never really thought that I would like it. Having the word coffee in it, I automatically thought it wasn’t for me. My cousin would have coffee cake for his birthday dessert every year. I finally tried it, and wow! I actually loved it.
To make up for not having a nice big slice of coffee cake at home, these cinnamon crumble coffee cake muffins came to mind. What is better than a moist muffin that tastes like coffee cake? And good luck finding a coffee cake at the story as healthy as these. And I bet it won’t be vegan like these muffins either!
But anyway, let’s just stop the mumbo jumbo and get to what really matters. The muffins. And that nice cinnamon coffee sauce. Mmmm.
Cinnamon Crumble Coffee Cake Muffins
- Prep Time: 15 mins
- Cook Time: 16 mins
- Total Time: 31 mins
- Yield: 12 muffins 1x
Description
Moist and fluffy vegan coffee cake muffins topped with cinnamon crumble and optional coffee sauce.
Ingredients
Muffins
- 2 cups (240g) whole wheat flour
- 1 scoop (30g) unflavored brown rice protein powder
- 3/4 cup granulated stevia
- 1 and 1/2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. instant coffee granules
- 1 cup + 3 tbsp. unsweetened almond milk
- 1/4 cup (60g) canned pumpkin
- 1 flax egg (1 tbsp. flax mixed w/ 3 tbsp. water)
- 1/4 cup olive oil (or coconut, canola, etc.)
- 3 tbsp. organic light agave syrup
- 1 tsp. vanilla extract
Cinnamon Crumble
- 1/2 cup (60g) whole wheat flour
- 2 tbsp. (24g) light brown sugar
- 2 tbsp. granulated stevia
- 3 tbsp. vegan butter
- 2 tsp. cinnamon
Cinnamon Coffee Sauce*
- 1 tbsp. pure maple syrup
- 1/2 tsp. cinnamon
- 1 tsp. granulated stevia
- 2 and 1/2 tbsp. French vanilla mocha powder
Instructions
- Preheat oven to 350F. Mix whole wheat flour, brown rice protein, stevia, cinnamon, baking powder, baking soda and instant coffee.
- In a small bowl add 1 tbsp. ground flax and 3 tbsp. water. Mix. Let sit for about 5 minutes to thicken.
- In another bowl, mix almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract.
- Combine wet and dry ingredients and mix until combined. Be careful not to over mix.
- Spoon batter evenly into 12 spots in a prepared muffin tin.
- In a medium bowl, heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly.
- Sprinkle evenly over each of the muffins.
- Bake for 16 minutes or until a knife comes out clean.
Notes
*Optional cinnamon coffee sauce is not vegan. However, muffin and cinnamon crumble are completely vegan.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Calories: 195
- Sugar: 6
- Fat: 7
- Carbohydrates: 28
- Fiber: 4
- Protein: 5