Description
Moist and fluffy vegan coffee cake muffins topped with cinnamon crumble and optional coffee sauce.
Scale
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