Coffee cake muffins with a sticky topping, made in a blender! This is a paleo and gluten-free muffins recipe of your favorite coffee cake, with a sticky maple nut topping! A blender muffins recipe for paleo coffee cake that is baked in under 30 minutes. Pairs perfectly with a cup of coffee. Enjoy for breakfast, brunch, or any time 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?
- 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
- walnuts or pecans
- maple syrup
- 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!Print
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.
- 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 banana
- 1/2 cup maple syrup
- 2 cup almond meal/flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- extra maple syrup and pecans for topping
- Melted butter or coconut oil for topping
- optional coconut sugar for crumble topping
For the topping:
- Mix 1 tbsp melted butter or coconut oil with 1-2 tbsp maple syrup and 1/4 tsp vanilla. Pour on muffins once cooled.
- Optional coconut sugar and cinnamon sprinkled on top. See notes for other topping options.
For the muffins:
- Preheat oven to 35Oº degrees F.
- If you want the paleo version, first make your paleo sour cream or buttermilk. 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, and extracts. Blend again until thick smooth batter is formed.
- Pour batter into a greased muffin tin, filling 3/4 of each muffin each
- Add cinnamon an 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.
- Serve or store in airtight container (once cooled) in a fridge. Freezer friendly too.
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.
- Optional topping ideas: Homemade Vegan Dulce de Leche/condensed milk sauce Coconut sugar and cinnamon, or even melted nut butter.
- Nutrition shown below based on using almond milk and no toppings.
- If you use coconut milk, each muffin is around 200 calories and 15-16 grams of fat and 2 grams saturated fat.
- Category: snacks
- 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.