Kona Coffee Cake Muffins

 

Fun fact, did you know most Coffee Cake recipes don’t actually contain any coffee? We teamed up with our friend Nutti Nelli (@nuttinelli) to bring you this deliciously easy, quick, and on the go Coffee Cake recipe WITH coffee in it! The crumb top is loaded with our Organic Sprouted Maple Quinoa Granola to provide the perfect balance between sweet and crunch.

Ingredients:

Muffins

  • 1/2 c Almond Milk (unsweetened)
  • 1/2 Tbsp Apple Cider Vinegar
  • 1/2 c Coffee (any coffee, preference for Kona coffee)
  • 1 1/2 c Flour (All-purpose, Gluten-free, or Whole wheat pastry flour)
  • 1/2 tbsp Baking Powder
  • 1/3 c Sugar (any sugar works; cane, coconut, etc.)
  • 1/4 c Coconut Oil (refined, any neutral flavor oil)
  • 1 Flaxseed Egg (1 Tbsp Flaxseed Meal + 2.5 Tbsp Water)
  • 1 tsp Vanilla Extract

Crumb Top

  • 3/4 c Granola (may substitute with flour)
  • 6 tbsp Brown Sugar
  • 3 tsp Cinnamon
  • 1/4 c Coconut Oil (refined, any neutral flavor oil)

Directions:

  1. Preheat oven to 350 degree F. Prep muffin pan by placing muffin liners or oil the pan to prevent any sticking.
  2. In a small bowl, combine Almond Milk and Apple Cider Vinegar (ACV) to curdle and create a buttermilk texture.
  3. In another small bowl, make Flaxseed Egg by combining the Flaxseed Meal with Water. Let it sit for 5 minutes to thicken.
  4. In a large bowl combine the dry ingredients by sifting Flour and Baking Powder together.
  5. In a large bowl combine all the wet ingredients; Almond Milk and ACV mixture, Coffee, Flaxseed Egg, Sugar, Oil, and Vanilla.
  6. Slowly, incorporate dry ingredients into wet ingredients. Be careful to not over whip or else it will affect the rise of the muffins. 
  7. Evenly pour batter into muffin pan (if you want to make these extra special, then only fill the muffins half way and add some of the topping in the middle).
  8. Combine all the topping ingredients and spread on top each muffin (, if you want to make them extra special you can add some in the middle).
  9. Bake for 20-25 minutes until you are able to insert and pull out a toothpick completely clean.
  10. Let muffins cool on a cooling rack. 

 

Recipe developed by Nutti Nelli