You love coffee cake, right? I mean, honestly… who doesn’t? Take the coffee cake I made not too long ago… Unbelievable! It just melts in your mouth and that crumbly streusel… Oh! My! Goodness! It’s just heavenly. But the thing about traditional coffee cake is, it can be incredibly guilt-inducing. Mostly because you can’t stop eating it. And then once you think about what’s actually in it (pounds of butter and mounds of sugar) it can get a little scary. So you know we had to figure out a way around this. And did we ever!
White whole wheat flour, oat flour, coconut milk, coconut yogurt, AND coconut oil… MUCH better alternatives than traditional coffee cake ingredients! You can make these healthy coffee cake muffins vegan by swapping out the eggs. Mash a medium size banana or dissolve 2 tablespoons of flax meal in 5 tablespoons of water to serve as a vegan-friendly binder.
- ½ cup oat flour
- 1 cup white whole wheat flour
- ⅔ cup raw cane sugar, ground
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- ½ cup melted coconut oil
- 1 cup white whole wheat flour
- ½ cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup coconut yogurt
- ¼ cup coconut milk
- ⅓ cup coconut oil
- In a small bowl, whisk the flours together until well combined.
- Pulse the raw sugar in a food processor a few times to grind it more finely. Pour it into a flat dish and stir in cinnamon and salt.
- Whisk in the melted coconut oil, then stir in the flour mixture until lightly coated in the coconut oil mixture. Set aside.
- Preheat the oven to 375 degrees F and prepare a muffin tin with paper liners or spray lightly with coconut oil, and set aside.
- Combine the flours, sugar, cinnamon, baking powder and soda and salt in a large bowl.
- In a separate bowl or large measuring cup, whisk together the coconut milk, yogurt and melted coconut oil with the two eggs.
- Add the wet ingredients to the dry and stir together until just combined.
- Divide the batter evenly among the prepared muffin cups--filling halfway, sprinkling a layer of streusel, adding a second layer of batter, and then topping generously with streusel. Be sure to gently press the streusel crumbles into the batter on top of the muffin before baking.
- Bake the muffins in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.