ooooohhh emmmm geeee I AM SO excited about this recipe! I’ve been dying to have some blogging time this week to share. I’ve been wanting to experiment with a clean coffee cake recipe for SO LONG now. I’m kind of obsessed with Starbucks “reduced fat” [let’s be real, that moosh-ball of cinnamon-sugary goodness is in no way ‘reduced’] coffee cake, so have needed an alternative to the mornings I just need a break from smoothies and eggs.

I only had to play with this recipe once and I LOVE it. I was skeptical how it would turn out, and they actually tasted better the next day than warm [weird], but now that’ I’ve eaten all 12 [whoops] it’s safe to say this recipe is a keeper and my new favorite brekkie splurge.

coffee cake

Cheatless Coffee Cake

Ingredients [Muffin Batter]:

  • 1 cup whole wheat flour
  • 1/2 cup flour substitute [quinoa, brown rice, etc.]
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons cinnamon
  • 1 cup coconut sugar 
  • 1/4 cup maple syrup or honey [or 1/2 cup extra coconut sugar]
  • 1/4 teaspoon baking soda
  • 1 tablespoon hemp seeds
  • 1 tablespoon flax seeds or chia seeds, or 1/2-1 tablespoons of both
  • 1/8 teaspoon salt
  • 1/2 cup coconut milk
  • 1/4 cup original Sealand Birk [or 1/4 cup coconut milk with 1/2 tablespoon agave or maple syrup or honey]
  • 1/4 cup coconut oil, melted
  • 2 eggs [vegan option: sub eggs with 1/2 cup applesauce or chia seed egg substitute]
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 cup dark chocolate Enjoy Life soy/dairy free chips

Ingredients [Muffin Crumble Topping]:

  • 1 cup coconut sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup whole wheat flour
  • 1/3 cup almond flour or other flour substitute [quinoa, brown rice, etc.]
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup ground pecans or walnuts

*for Gluten Free option, simply sub any flour substitute for the whole wheat flour measurements 🙂


  1. Preheat oven to 350 degrees
  2. In large mixing bowl, add all dry muffin batter ingredients and mix
  3. Add remaining wet ingredients and mix well, creating a batter
  4. In a separate bowl, add all muffin crumble ingredients and mix together [should be crumbly; if texture is too runny, add more flour/sugar; if too dry, add additional melted coconut oil]
  5. Line muffin tins with liners and pour 1/4 cup of batter into each muffin space
  6. Add 1-2 tablespoons of crumble mixture right on top of muffin batter. Swirl into batter or leave on top
  7. Bake at 350 for about 17 minutes, or until toothpick comes out dry
  8. Let cool and enjoy! Optional: Mix 2 tablespoons coconut sugar with 2/3 tablespoon cinnamon and sprinkle that mixture additionally on top of muffins while warm

SO EXCITED about this recipe! Please let me know when/if you try them by commenting below/tagging me on Instagram; @seashellsandsitups / #seashellsandsitups / #seashellsandsitupsYUM /#cheatlesscoffeecake / #tendaytrimapproved

4 Comments on “Clean Coffee Cake Muffins [seriously!!!]”

  1. Pingback: Healthy Snack Ideas | Sea Shells & Sit Ups

  2. These look awesome!!! If I want to keep them clean but make them gluten free, do you think I can just substitute the wheat flour for almond flour? Or do you think I should just cave and use GF all purpose flour? Thanks!!!


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