A coffee cake muffin sits next to a cup of hot tea.
Print

Coffee Cake Muffins

I took the very best vegan coffee cake and turned it into Coffee Cake Muffins. You'll love these tender, crumbly-topped muffins for breakfast, for brunch, for snack time, and even for dessert! 
Course Breakfast
Cuisine American
Keyword Coffee Cake Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 230kcal
Author Marly

Ingredients

Crumble Topping

  • ¼ cup coconut sugar
  • 2 teaspoons cinnamon
  • pinch of salt
  • ¼ cup peanut butter softened
  • 2 teaspoons molasses
  • ½ cup oats (I used instant)

Muffins

  • ½ cup vegan butter
  • ½ cup agave nectar (or maple syrup or honey)
  • ¼ cup Swerve (see notes)
  • ½ cup applesauce , unsweetened
  • 1 cup almond milk , unsweetened
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 teaspoon apple cider vinegar
  • cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Heat your oven to 350. Line muffin tins with papers or spray with vegetable spray.

Crumble Topping

  • For the Crumble Topping: combine the sugar, cinnamon, pinch of salt, peanut butter and molasses in a bowl. Stir to combine. Add the oats and stir until combined. Set aside.

Muffins

  • In a large bowl cream together the vegan butter, agave, and Swerve. Stir vigorously until light and fluffy. Add the applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar. Stir to combine.
  • In a medium size bowl combine the flour, baking powder, baking soda and salt. Stir to combine. Add the flour mixture to the milk mixture. Stir until just combined.
  • Pour the batter into prepared muffin tins. Evenly distribute the crumble topping across the muffins. Bake for 18 - 22 minutes, until a toothpick inserted in the middle of the muffins comes out clean. The crumble topping should be nice and golden brown as well.
  • When done, remove from the oven and allow to cool slightly before serving.
  • Store muffins in an airtight container at room temperature for up to 3 days. These muffins can be refrigerated but may not be quite as moist. Refrigerate for up to 7 days or freeze for up to 1 month.

Notes

Regarding Swerve: we’ve started working towards reduced refined sugar in our recipes and my research has caused me to lean towards Swerve. It’s main ingredient is erythritrol which has been shown to not impact blood sugars.
Here’s info from Dr.Greger at Nutrition Facts on erythritol:
https://nutritionfacts.org/topics/erythritol/
https://nutritionfacts.org/video/erythritol-may-be-a-sweet-antioxidant/
Truvia is another good option as it does a mixture between erythritol and stevia.

Nutrition

Calories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 187mg | Fiber: 2g | Sugar: 16g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg