These muffins are what instantly come to mind when I think “quintessential coffee cake flavor.” The muffins themselves are pretty simple light, sweet and oil-free thanks to the powers of Greek yogurt. But the simple base is what lets the delicious cinnamon sugar topping shine. These are definitely coffee’s favorite muffins, and your body will love them, too!
Ingredients
For the muffins
- ½ cup (114 g) plain Greek yogurt (fat-free or 2% is fine)
- ¼ cup (64 g) almond butter
- 2 large eggs
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- ¼ cup (85 g) honey
- 2 tbsp (30 ml) unsweetened applesauce
- 1 tsp ground cinnamon
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp (10 ml) vanilla extract
For the topping
- ½ cup (40 g) old-fashioned rolled oats
- ¼ cup (28 g) almond flour
- 6 tbsp (75 g) coconut palm sugar
- 3 tbsp (44 ml) coconut oil, melted
- ½ tsp ground cinnamon
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add all the muffin ingredients to a high-speed blender in the order listed and process on high until the oats have fully broken down and the batter becomes smooth and creamy, about 30–40 seconds. Periodically stop and scrape down the sides of your blender, as necessary.
- Divide the batter evenly among the prepared muffin cups, filling each one about ⅔ of the way full. Set aside.
- Combine all of the topping ingredients in a small bowl and liberally sprinkle it on top of each muffin.
- Bake for 17–19 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
