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.
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 🙂
Directions:
- Preheat oven to 350 degrees
- In large mixing bowl, add all dry muffin batter ingredients and mix
- Add remaining wet ingredients and mix well, creating a batter
- 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]
- Line muffin tins with liners and pour 1/4 cup of batter into each muffin space
- Add 1-2 tablespoons of crumble mixture right on top of muffin batter. Swirl into batter or leave on top
- Bake at 350 for about 17 minutes, or until toothpick comes out dry
- 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
Pingback: Healthy Snack Ideas | Sea Shells & Sit Ups
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!!!
LikeLike
Absolutely! 🙂 You can use any GF flour or flour substitute! XO
LikeLike
I’m doing this next week, when my granola bars run out 🙂 thank youuu ❤
LikeLike