These Coffee Cake Muffins combine the comforting flavors of a classic coffee cake with a healthy twist, making them perfect for breakfast, a snack, or even dessert. With a moist, tender crumb and a sweet, crunchy streusel topping, these muffins are sure to become a household favorite.
Why You’ll Love These Coffee Cake Muffins
- High in Protein: Each muffin is packed with protein, thanks to the addition of vanilla protein powder, Greek yogurt, and almond flour.
- Lower in Sugar: Made with sugar-free maple syrup and zerp-calorie brown sugar Swerve, these muffins are a great option for those watching their sugar intake without compromising on taste.
- Perfect Texture: The combination of all-purpose flour and almond flour gives these muffins a balanced, tender texture, while the streusel topping adds a satisfying crunch.
- Quick and Easy: Ready in under 35 minutes, these muffins are simple to whip up, making them perfect for busy mornings or an afternoon pick-me-up.
Here are the Main Ingredients you will Need to Make these Muffins:
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, vanilla protein powder, baking powder, and salt.
In another bowl, mix together the unsweetened applesauce, plain non-fat Greek yogurt, sugar-free maple syrup, and brown sugar Swerve until combined.
Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk, and mix until just combined. Be careful not to overmix.
Gently fold in the ground cinnamon and chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
For the streusel topping, mix together the all-purpose flour, brown sugar Swerve, and ground cinnamon in a small bowl. Stir in the melted butter until crumbly.
Sprinkle the streusel topping evenly over the muffin batter in each cup.
Bake for 17-19 minutes, or until the muffins are just starting to set and lightly golden on top. Do not overbake or muffins will become dry.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes/Modifications:
- If you don’t have brown sugar Swerve, you can substitute it with another zero-cal sweetener like monkfruit
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- The brand of sugar free syrup I prefer is Steeves
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—just thaw and reheat before enjoying.
Other Muffin Recipes you May Enjoy!
These Coffee Cake Muffins strike the perfect balance between indulgence and nutrition, making them the perfect treat you can enjoy any time of day. Whether you’re having them with your morning coffee or as an afternoon snack, they’re sure to satisfy your cravings while keeping your macros in check!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Coffee Cake Muffins
12
Servings10
minutes17
minutes124
kcal1 muffin
27
minutesTo track this recipe on My Fitness Pal, search TBB Coffee Cake Muffins
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Ingredients
- Muffins:
100 g all-purpose flour (3/4 cup)
50 g almond flour (1/2 cup)
60 g vanilla protein powder (2 scoops)- see note
2 teaspoons baking powder
1/4 teaspoon salt
75 g unsweetened applesauce (⅓ cup)
60 g plain non-fat Greek yogurt (1/4 cup)
½ cup brown sugar Swerve – see note
2 large eggs
60 ml sugar-free maple syrup (1/4 cup)- see note
125 ml unsweetened almond milk (1/2 cup)
5 ml vanilla extract (1 teaspoon)
5 g ground cinnamon (1 teaspoon)
25 g walnuts, chopped (about 1/4 cup)
- Streusel Topping:
25 g all-purpose flour (about 3 tablespoons)
2 tablespoons brown sugar Swerve – see note
2 g ground cinnamon (about 1/2 teaspoon)
15 g unsalted butter, melted (about 1 tablespoon)
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, vanilla protein powder, baking powder, and salt.
- In another bowl, mix together the unsweetened applesauce, plain non-fat Greek yogurt, sugar-free maple syrup, and brown sugar Swerve until combined.
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk, and mix until just combined. Be careful not to overmix.
- Gently fold in the ground cinnamon and chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- For the streusel topping, mix together the all-purpose flour, brown sugar Swerve, and ground cinnamon in a small bowl. Stir in the melted butter until crumbly.
- Sprinkle the streusel topping evenly over the muffin batter in each cup.
- Bake for 17-19 minutes, or until the muffins are just starting to set and lightly golden on top. Do not overbake or muffins will become dry.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes & Modifications
- If you don’t have brown sugar Swerve, you can substitute it with another zero-cal sweetener like monkfruit
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- The brand of sugar free syrup I prefer is Steeves
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—just thaw and reheat before enjoying.
Nutrition Facts
- Total number of serves: 12
- Calories: 124kcal
- Carbohydrates: 10.5g
- Protein: 8g
- Fat: 5.6g
- Fiber: 1.1g
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