Coffee cake muffins with a sticky topping, made in a blender! This is a gluten-free muffin recipe of our favorite coffee cake! A blender muffins recipe for grain free coffee cake that bakes in under 30 minutes. Pairs perfectly with a cup of coffee. Enjoy for breakfast, brunch, or dessert snack!
I have no words. Yet again, I have “Fallen” for Fall baking. I have also fallen for all things made in a blender. Yup. Sticky Paleo Coffee Cake Blender Muffins. The kind of recipe that makes you love coffee and muffins, even if you don’t drink coffee or know what coffee cake is.
Nope, don’t matter. You will “fall” in love with the smell of these baking in the oven. The aroma of something sweet baking in the house. And the warm inviting recipe name…. coffee cake muffins… mmmm. They just scream, “come over!” Paleo and blender recipe in the title doesn’t hurt it either, ya know? Quick and healthy, basically.
Cinnamony (yes, that’s a word), sticky, crumbly, maplely (that’s a word too), ooey gooey paleo coffee cake muffins. Which means I kinda sorta pulled out all my baking cards for this one ya’ll. Just like the paleo chocolate naked cake.
I tested. Not once, not twice, but three times for this blender muffins recipe. As easy as it is to make, I really wanted to perfect it so that you all could EFFORTLESSLY make and enjoy. Hence the BLENDER style coffee cake muffins. Have I mentioned I love my blender? Pretty sure you all know this. LOL!
But also, I truly am a nerd when it comes to this stuff. Tweaking this ingredient, adding a little more of that ingredients, and so on and so on. Paleo baking is so hit or miss. I’d rather give you a big HIT with paleo muffins, ya know?
I’d also like to thank my new ceramic baking tin. Um, yes, that always helps. I’m a sucker for new cute and/or reliable baking ware. Call me Martha or Betty, I’m cool with it.
Okay so back to the sticky coffee cake muffins recipe.
What’s in sticky coffee cake muffins?
Well…
- These coffee cake muffins do not contain coffee. So non-coffee lovers, you’re off the hook.
- Coffee cake refers to a sweet cake, intended to be eaten with coffee. But really, some countries do flavor their “sponge cakes” with coffee. Like the British! True story.
- Lastly, the American way to make a coffee cake is with sour cream. Who invented that style? I’m curious. But I do love it! Which is why I made these coffee cake muffins with a paleo version of sour cream … sour cream-ish. You’ll see below!
But as mentioned above, the blender muffins just feel inviting. My whole point. In fact, the Germans and Scandinavians make coffee cake as a gesture of hospitality, or to be served at brunch food (with coffee obviously). So you see, I’m just making a portable paleo “sticky” muffin version for you. That way you can do more sharing and all that jazz.
Friends, that’s what the season is about. Being hospitable, inviting, caring, and maybe a touch of “martha” esque. Let’s embrace it! Bust out the muffin pans and bake with me now.
Coffee to come later. Cool?
Ingredients needed for Sticky Coffee Cake Muffins
Here’s whatcha need. Call it a little paleo sticky coffee cake muffins checklist, per se.
- high powered blender
- almond Flour
- banana
- walnuts or pecans
- eggs
- maple syrup
- cinnamon
- vanilla extract
- chilled coconut cream or milk (or almond milk works too) mixed with just a touch of apple cider vinegar or lemon juice –> This acts as the paleo version of sour cream or buttermilk.
Oh and sticky maple butter topping, but that’s up to you just how sticky and/or buttery you want it to be. Make sense? For instance, I got a little crazy, adding my homemade vegan condensed milk/dulce de leche sauce. You’ll see.
Great! Let’s blend and bake these sticky coffee cake muffins already!
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Paleo Sticky Coffee Cake Muffins {Blender Muffins}
- Prep Time: 10 min
- Cook Time: 22 - 26 minutes for full size muffins. Check muffins around 20 minutes.
- Total Time: 36 minutes
- Yield: 9-10 large or 11-12 medium muffins 1x
- Diet: Gluten Free
Description
Paleo Sticky Coffee Cake Muffins are a healthy gluten-free, mini version of your favorite coffee cake! This recipe is made easily in a blender, bakes in under 30 minutes, and pairs perfectly with a cup of coffee.
Ingredients
- 3/4 cup sour cream or buttermilk — > See notes for paleo version. You will need chilled canned coconut milk and apple cider vinegar
- 3 large eggs
- 1 ripe medium banana
- 1/2 cup maple syrup
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp + Cinnamon (divided)
- extra maple syrup and pecans for topping
Optional topping/glaze –
- 1 tbsp Melted butter or melted refined coconut oil
- 2 tbsp maple syrup
- Optional coconut sugar or raw sugar to sprinkle
Instructions
For the muffins:
- Preheat oven to 350º degrees F.
- If you want the paleo version, first make your paleo sour cream. You will need chilled coconut cream for that. See notes.
- Place sour cream, banana, eggs, and maple syrup in a blender. Blend until smooth. Add your almond flour, maple syrup, baking soda, baking powder, salt, vanilla, and 1/2 tsp cinnamon. Blend again until thick smooth batter is formed.
- Pour batter into a greased muffin tin, filling 3/4 of each muffin each
- Add pinch more ground cinnamon and nuts on top of each and swirls around with a knife.
- Bake for 22-26 minutes or until center is tested with a toothpick and comes out clean.
- Remove from oven and let cool or add glaze topping and serve. Optional glaze topping below. Store in airtight container (once cooled) in a fridge. Freezer friendly.
For the topping:
- Mix 1 tbsp melted butter or melted refined coconut oil with 1-2 tbsp maple syrup. Brush on top muffins once out of the oven or ready to serve.
- Sprinkle with coconut sugar or raw sugar.
Notes
Paleo substitute for sour cream or buttermilk
- Mix your chilled canned coconut milk (the thickened part) with 1 tsp apple cider vinegar or lemon juice. Set it in the fridge for 5 minutes. You can also use almond milk, it will have just a slightly different texture. The almond milk will also bake faster. Coconut milk will make the muffins extra moist.
- If using coconut milk, baking time will be closer to 25 minutes. The coconut milk doesn’t have to be a thick cream, just thicker than normal. Email me or leave a comment with any questions.
Nutrition shown below based on using almond milk and no toppings.
- Category: brunch
- Method: oven
- Cuisine: American
Keywords: blender muffins, coffee cake muffins, Paleo coffee cake
Serving Suggestions for Paleo Coffee Cake Muffins
Just so you know, I didn’t hog all these coffee cake muffins, like I so wanted to.
Nope, I was a good wife, daughter, sister and “served” these paleo sticky coffee cake muffins to my family. Honest to goodness I did. Gotta take my own corny Cotter advice. And you know what? It was wonderful, and we chatted while hanging out around the kitchen island, and they loved them (not even knowing they were paleo muffins).
That being said, reach through the screen and grab one yourself… mmmm k? Oh someone must invent that soon. Gah!
Have you ever made coffee cake in muffin form or in a blender?
DO IT! EASY PEASY!
Blender Paleo Sticky Coffee Cake Muffins… it’s what’s for breakfast! I mean brunch.
Cheers!
LC
I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare muffins looking somewhere near to the image in this post.
Thanks for the recipe!
Regards,
★★★★★
Wow, looks so tasty and delicious. Definitely going to try this out during this lockdown period. And pictures looks really yummy
Thanks! Would love to know if you do make it!
Thanks for sharing. i will try
You’re welcome! Keep me posted.
OMG, it looks yummy, I am gonna try on this valentines day for sure =)
★★★★★
Great! Hope you enjoy, Alison!
I tried it on Valentine’s day and believe me it was super awesome!!!
★★★★★
Oh yay!
Amazing post!! Want to see more in future. Keep sharing.
Thanks!!
★★★★★
Thanks, Ravi!
Paleo Coffee Cake Blender Muffins
This is really awesome 🙂 I haven’t ever made coffee cakes in muffin form.
I so love this idea – I am definitely going to try this recipe.
Thanks alot for giving such a great idea.
love <3
★★★★★
Wonderful! Keep me posted Ranjeet!
This looks awesome and I’l surely try this one.
Thank You So Much! I’m glad you liked the article and found it helpful. I would like to stay connected with you all the time for more information.
Extremely interested to try this! it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Let me know if you do Alvin!
I really like coffee and cake.
And you really nailed it
Thanks for the recipe
★★★★★
Looks delicious. Going to make this dish in the next upcoming days.
Thanks for the recipe.
wonderful!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hey Sonia! The print button is below the save the button. Can you see it?
I’m going to finally try this recipe next week! So excited ?
Wonderful! Keep me posted
It was quite easy for me to follow this recipe so mine worked out perfectly. The recipe gives enough instructions and the ingredients are not difficult to find. Add some butter to this cake when you eat it. It will be even better. It was my son that I got that idea from. He always puts butter on his each time I prepare this recipe.
oh yes! love the extra butter idea. haha! Thanks for sharing! Will try for sure.
These look delicious and I was planning to make these this morning. As I was reading the recipe before starting, I saw the mention of honey nuts in the directions but no mention of them in the ingredient list. I did see maple syrup and pecans listed but the directions say to use them on top and i”m not sure what to do with them. Help! Am I missing something?
Oh so sorry about that. The pecans I used were honey roasted but you don’t have to have a flavored nut. You can use plain or even glazed nut mix. I’ll make sure to clarify that in the notes. Thanks Tonnie!
Love it Lindsay, Fall baking is the best , I guess, and I’m interested in trying the sour crem-ish! Pinned!
let me know if you do friend! and I agree, love FALL baking!
Combining my love for coffee cake and muffins into one delicious, little portable guy? You are too good to me!
best of both worlds, right?
I’m a fan of anything which pairs well with my coffee these days. Give me all the coffee and all the baked goods. I hope you love the new ceramic muffin tin.
Oooooh, these look incredible – and I love that they’re portable too! Muffins for EVERYONE, EVERYWHERE! 😉
you know it! Will you come visit now?
Baking in any form is a true test. Especially VEGAN cooking because of egg and butter substitutes! But it’s a really fun process.
LOVING the look of these coffee cake muffins! They look delicious…..I could totally devour all of the batch!
yes, totally! this can be vegan. I think using pumpkin or just banana would work great! Let me know if you try it!
I do basically everything in the blender now. i’m the epitome of one-bowl lazy. I guess you could say I’ve FALLEN for my blender all over again this fall. LOL!
I’ve also fallen for these muffins and, apparently, your corniness. 😉
No blender here but crap those look delish!!!!!!!!!
Blender muffins!! Yes girl, and the fact that they will make my house smell amazing when baking, even better! My mom and sister are coming to visit next week, I might just whip up a batch of these so we can enjoy some girl time together!
OMG the house does smell so good! like one big cinnamon ROLL! haha.
I gotta try these!!! seriously they look so good! I have been looking for an awesome blender muffin 🙂
I’ve made these twice already! I’m obsessed
I’d love one of these muffins to go with my morning coffee! That sticky maple topping sounds so good!
yes, for sure! it’s the best way to start a monday too! haha
I honestly have no idea how I’d survive without my blender… I make almost everything in it! And I don’t know how I’d survive without coffee, either. Or cake. I could really go for one of these right now. But replace “one” with about five 😉
me too friend! blenders over stove any day! haha. But coffee always! come over! <3
Holy moly this is my dream 🙂 I absolutely love coffee cake and I think almond flour makes it taste identical to non-paleo! Also I love the paleo buttermilk and actually just made a salad dressing with that as a base – yum!
dreams do come true! bring your dressing over, we can have salad lunch then coffee date. Cool?
I neverrrrrr think to use the blender for baked goods and I’m thinking that needs to change ASAP–SO much easier.
really? TOTAL LIFE SAVER girl! you must! <3 or just come over haha.
This is genius! I’ve only had one cuppa so far, so when I saw coffee-cake, my inner coffee addict did a back flip {in my mind of course since I’ve only had one cuppa and all 😉 } I haven’t ever made coffee cakes in muffin form – nor have I made them in a blender – I so love this idea – perfect portion control – cannot wait to be done with my sugar-cleanse so I can make these!
yes, my thoughts exactly! haha. portion control perfection. Good luck with cleanse! Keep me posted.
I could use a batch of these right now. That topping looks amazing!
oh i wish i could deliver! hope yo are feeling better and healing quick. I saw you had muffin monday as well! YAY!
When coconut milk is chilled, the solid and liquid separate. In this recipe, are you trying to only use the solid part or the liquid part?
Good question Kerri! thanks for pointing that out. So I didn’t chill it into a “solid” but more just thickened and used the cream part. Almond milk worked great too. Just different baking times. I’ll specify that in the recipe ASAP! Let me know if you try it.
You. are. killing me. Coming over for coffee and those NOW
I’m up and waiting. 😉
Totally “falling” in love with these beauties haha! These are truly one big hit here! Thank you for making the most sticky, cinnamon-y, crumbly and gooey muffins I’ve ever seen! These would go perfect with a PSL 🙂
Ohhh now I want a PSL. Good call Rachel! haha