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Coffee Cake Greek Yogurt Muffins

Delicious Coffee Cake Greek Yogurt Muffins for Guilt-Free Indulgence

Enjoy these Coffee Cake Greek Yogurt Muffins for a guilt-free indulgence packed with protein and flavor.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups oat flour Can replace with all-purpose flour or gluten-free blend
  • 1 cup Greek yogurt Substitute with dairy-free yogurt for vegan option
  • 3/4 cup brown sugar Use natural sweeteners like coconut sugar for lighter option
  • 2 eggs For vegan, use flax eggs
  • 1/2 cup milk Any dairy or plant-based milk works
  • 1/4 cup coconut oil (melted) Can swap for vegetable or canola oil
  • 2 teaspoons baking powder Make sure it's fresh
  • 1 teaspoon cinnamon Can use nutmeg for a different flavor
For the Crumble Topping
  • 1/2 cup coconut flour Can use all-purpose flour for non-gluten-free
  • 1/4 cup additional brown sugar Reduce if less sweetness desired
  • 1/4 cup melted butter or coconut oil Use coconut oil for vegan option

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • fork

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a medium bowl, whisk together the eggs and brown sugar until fully combined. Add Greek yogurt, milk, melted coconut oil, and vanilla extract, mixing until smooth.
  3. In another bowl, combine oat flour, baking powder, and cinnamon. Stir until well mixed.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. In a small bowl, mix coconut flour, additional brown sugar, melted butter (or coconut oil), and cinnamon to create the crumb topping.
  6. Spoon the muffin batter into the cups, filling them about ¾ full. Generously sprinkle the crumble topping over each muffin.
  7. Bake for 22-24 minutes, or until a toothpick inserted comes out clean.
  8. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

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