These Wholesome Oatmeal Coffee Cake Muffins are a whole wheat delight, with a soft crumb and sweet oat topping. Bake them up for a brunch with friends or family!
Disclaimer: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I was compensated for my time, and all opinions are my own.
Coffee cake is one of those breakfast pastries I didn’t grow up eating, but grew a fondness for once I discovered the magic of cinnamon and sugar crumble. I mean, that crumble with a cup of coffee? Swoon.
I set out to master my own wholesome version, without sour cream or too much sugar. Many recipes that seek to ‘healthify’ coffee cake take out too much oil and sugar, leaving a dry crumble. I need that fat and sugar to feel satisfied when I’m eating a baked good, so I played around until I stumbled upon my new favorite muffin.
Starting with a blend of oat flour and whole wheat pastry flour, we are adding in brown sugar and coconut oil for moist texture. The almond milk and lemon juice simulate the sour cream, since the added acidity of the lemon juice helps activate the baking soda and allow the muffins to rise.
These Oatmeal Coffee Cake Muffins are baked in individual portions, easy for enjoying for a week of breakfasts or a sweet treat in the afternoon with your coffee.
- 1 and ½ cups oat flour
- 1 and ½ cups whole wheat pastry flour
- 1 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Almond Breeze Almondmilk, Vanilla Unsweetened
- 1 teaspoon lemon juice
- ¼ cup old fashioned oats
- ¼ cup brown sugar
- 1 tablespoon coconut oil
- Preheat the oven to 350.
- Stir together oat flour, whole wheat pastry flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, stir together brown sugar and melted coconut oil (measured when solid). Allow it to cool for a minute, and then whisk in eggs, vanilla, almond milk and lemon juice.
- Stir wet ingredients into the dry until just combined.
- In a small bowl, use your fingers to combine the oat topping ingredients until crumbly.
- Line a muffin tin with liners. Divide batter into 12 muffins and sprinkle on the oat topping.
- Bake the muffins for 20 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan before enjoying.
Heavily adapted from My Recipes Sour Cream Coffee Cake.
I vote that you plan a brunch with friends, so you can try and share these Oatmeal Coffee Cake Muffins. If you need more ideas for dishes, I would serve this with a veggie-packed frittata, plain yogurt and granola, a ton of fresh strawberries and coffee. Then invite me over.
Are you a fan of baked goods or would you rather have a piece of chocolate? I’m definitely on the baked goods side of the spectrum!