Kona Coffee Cake Muffins – A Great Grab and Go Breakfast
This post is written in partnership with Bakery On Main!
Fun fact, did you know most Coffee Cake recipes don’t actually contain any coffee? I was shocked to learn this and decided that needed to change. We all live busy lives and there isn’t anything better than being able to grab breakfast and go. This is why I developed these deliciously easy, quick, and on-the-go plant-based vegan coffee cake!
On The Go
I decided to create these delicious muffins in honor of combining coffee and breakfast. Of course, I added my own little Hawaiian twist by using the best coffee ever… Kona Coffee! These granola topped muffins are perfect to make to eat for breakfast each day or freeze to enjoy later. Although there is coffee within the recipe, that doesn’t mean you can’t appreciate these muffins with a nice cup of joe!
Crumb Top
Traditionally, coffee cake is topped with a crumb finish. I decided to change up the traditional style by substituting in granola to make it more breakfast friendly.
With the help of some Sprouted Maple Quinoa granola from Bakery On Main, I was able to make the perfect coffee cake crumb topping. The crumb top along with the muffins are completely plant-based, vegan, and gluten-free friendly for everyone to enjoy.
If you aren’t familiar with Bakery On Main, then you need to try out their products! Bakery On Main provides Oats that are completely gluten-free and absolutely non-contaminated. Oats are gluten-free, however, contamination can occur in facilities that aren’t processing 100% gluten-free products. To see what other delicious products are provided by Bakery On Main, you can check out https://bakeryonmain.com/ for more!
TIPS & TRICKS
- To level up your muffins add some of the crumb top in the middle of the muffins!
- Blend the granola if you prefer a finer crumb top finish.
- Use any neutral tasting oil. For example, use refined coconut oil to prevent the taste of coconut.
THE MORE YOU KNOW
Sugar
Use any sugar you have on hand or is easy to obtain to make the muffins such as cane sugar or coconut sugar. Use brown sugar for the crumb top because the flavor from the brown sugar is what makes the crumb top absolutely amazing!
Flaxseed Egg
Learn more about what a Flaxseed Egg is exactly here!
THANKS FOR READING!
Thank you Nutti’s for taking the time to read this post and I truly hope you enjoy this vegan coffee cake! If you make this recipe, please let me know how you like it in the comments below!
Feel free to pin this recipe to Pinterest if you liked it! I always love to see what recipes you enjoy. Also, you can follow me on Pinterest for more recipes, just click the link below my bio or search for Nutti Nelli!
If you post a picture of this recipe on Instagram, be sure to tag me @nuttinelli and use #nuttinelli so I can see your creation!
Mahalo!
Janelle
Vegan Kona Coffee Cakes
Equipment
- 12 count muffin pan
Ingredients
Muffins
- ½ cup Unsweetend Almond Milk
- ½ tbsp Apple Cider Vinegar
- ½ cup Coffee I prefer Kona Coffee
- 1½ cup Flour your favorite kind
- ½ tbsp Baking Powder
- ⅓ cup Sugar
- ¼ cup Coconut Oil refined
- 1 Flaxseed Egg
- 1 tsp Vanilla Extract
Crumb Top
- ¾ cup Granola
- 6 tbsp Brown Sugar
- 3 tsp Cinnamon
- ¼ cup Coconut Oil refined
Instructions
- Preheat oven to 350 degree F. Prep muffin pan by placing muffin liners or oil the pan to prevent any sticking.
- In a small bowl, combine Almond Milk and Apple Cider Vinegar (ACV) to curtel and create a buttermilk texture.
- In another small bowl, make Flaxseed Egg by combining the Flaxseed Meal with Water. Let it sit for 5 minutes to thicken.
- In a large bowl combine the dry ingredients by sifting Flour and Baking Powder together.
- In a large bowl combine all the wet ingredients; Almond Milk and ACV mixture, Coffee, Flaxseed Egg, Sugar, Oil, and Vanilla.
- Slowly, incorporate dry ingredients into wet ingredients. Be careful to not over whip or else it will affect the rise of the muffins.
- Evenly pour batter into muffin pan (if you want to make these extra special, then only fill the muffins half way and add some of the topping in the middle).
- Combine all the topping ingredients and spread on top each muffin (as I mentioned before, if you want to make them extra special you can add some in the middle).
- Bake for 20-25 minutes until you are able to insert and pull out a toothpick completely clean.
- Let muffins cool on a cooling rack.