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Celebrate the holidays with these low carb coffee cake muffins. Gluten free, no added sugars, vegan, allergy friendly and easy to make! These coffee cake muffins are perfect for your next holiday celebration, the batter can be made the night before and baked up the next morning, making your whole house smell like cinnamon yumminess.
My family holiday traditions have changed over the past few years, but one thing holds true, everyone comes together over sweets and coffee. No matter what time we get together for the holidays, there is always freshly brewed coffee to warm up with. My sister and I will often call each other on the way to my moms, to see if the other needs an eggnog latte (me) or white chocolate mocha (her) from Starbucks. We have always been a family of coffee drinkers, after all, I did work as a barista for a few years in college!
Spending time together with an endless supply of coffee is a tradition that my grandmother started years and years ago. I remember going to her house and she and my grandpop would always have a coffee cup full of (instant) coffee, sugar and creamer. The cup never seemed to go empty. I’m pretty sure she kept the instant coffee business alive for years. My dad has the same habits and I have to say, the endless cups of coffee caught on quickly with me too. On trips to my grandmom’s house as I got older. My sister and I moved to NC in my early teenage years and we would often go back to PA over our winter break from school. This meant a lot of time at my grandmom’s house, spending time with her and my dad. And you better believe my southern blood took awhile to adjust to the cold, so I always had a big cup of coffee as soon as we came in from our adventures, telling my grandmom all about what we just did and how things were going in school. Those are memories I never hope to lose!
So this holiday, I will continue the tradition with endless cups of Starbucks coffee and these low carb coffee cake muffins for everyone to enjoy. My step-dad is diabetic, and Dave is currently on a no sugar cleanse, making baking a fun challenge. I had to really go outside my normal realm of tricks to come up with a satisfying sweet treat for everyone to enjoy; coffee cake muffins were the winner! These muffins are packed with fiber and protein, with no added sugar, and they even have a secret serving of veggies in them! Absolutely no one will know they are healthy though. That’s what the coconut butter frosting is for! Oh and that utterly impressive crumbly sunflowers seed topping!
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These low carb coffee cake muffins will go great with freshly brewed Starbucks Veranda or Holiday Blend coffee. I love going over to my moms to have coffee with her and my sister. She has real cream (which I devour), so coffee at her house is always extra special for me!
Coffee Cake Muffins Recipe Tips
I used ground raw sunflower seeds in this recipe, but you could use almond meal if you don’t have a tree nut allergy. I simply ground the raw sunflower seeds in my single serve cup of the blender, but you could also use your food processor. I used a vegan protein powder to make these muffins more filling and a tad bit healthier. If you use a whey protein, you might need to add another tablespoon of coconut flour to get the right texture. The crumble is a mixture of coconut flakes, sunflower seeds, ground sunflower seeds, cinnamon and coconut oil. It only takes a minute to make but changes the entire muffin, making it extra special and so drool worthy, even without the frosting!
Speaking of frosting, it’s so easy to make, and NO POWDERED SUGAR or butter! The frosting is just coconut butter with a bit of coconut oil mixed in, to make it easier to drizzle. For a thick frosting, add a little milk to the coconut butter and coconut oil mixture and microwave it for about 20 seconds, getting everything to the same temperature. The milk will make it a bit thicker, and a little bit harder to drizzle but it’s so yummy! I used almond nog (vegan) but to keep this sugar free, you will want to use just a unsweetened milk of your choice.
Low Carb Coffee Cake Muffins
- Preheat oven to 350.
- In a large bowl, combine the pumpkin puree, chia seeds, water, milk and apple cider vinegar.
- Add the sunflower meal, coconut flour, protein powder and cinnamon, Stir well to ensure everything is combined
- Add the vanilla and baking powder and stir to combine.
- Place muffin liners in a muffin tin. This recipe makes 10 muffins. Divide the batter evenly between muffin liners, making them almost full to the top.
- Make the Topping in a small bowl.
- Spoon the topping over the muffins, dividing it evenly between muffins.
- Bake at 350 for 35 minutes
- Remove from heat, let cool at least 10 minutes before adding the drizzle.
- Make the drizzle by combining the coconut butter, coconut oil and milk. Microwave this mixture for 20 seconds to get it warmed up and easier to drizzle.
- Drizzle over muffins. If too thick, you can add more coconut oil to thin it out.
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What about you?
- What are your holiday traditions?
- Do you drink coffee at the holidays?
- How do you like your coffee?