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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!

Low Carb Coffee Cake Muffins

These low carb coffee cake muffins are the perfect way to start your holiday or special brunch! Gluten free, vegan, allergy friendly, dairy free and easy to make! These are a must at your next get together!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: coffee cake
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 10





  • 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.


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 166
Fat 9g
Carbohydrates 11g
Fiber 7g
Sugar 2g
Protein 9g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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