Sticky coffee cake muffins, made in a blender! This is a paleo and gluten free recipe of your favorite coffee cake, with sticky maple nut topping! A blender recipe for paleo coffee cake muffins that are baked in under 30 minutes. The perfect pair 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 fallen for all things made in a blende. Yup. Blender Paleo Sticky Coffee Cake Muffins. The kind that make 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 don’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 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.
The question remains. What’s in these coffee cake muffins? What makes them so heavenly?
Well…
- This coffee cake muffin does 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 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, this muffin recipe just feels 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 form 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?
Here’s whatcha need. Call it a little paleo sticky coffee cake muffins check list per se.
- A high power blender
- Almond Flour
- banana
- Walnuts or pecans
- eggs
- maple syrup
- Cinnamon
- Vanilla
- chilled coconut cream or milk (or almond milk works too) mixed with just a touch of ACV or lemon juice –> This acts as the paleo version of “sour cream or buttermilk” per se.
- LOOOOOOOOOOVE
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 added my homemade vegan condensed milk/dulce de leche sauce. You’ll see.
Great! Let’s blend and bake these sticky coffee cake muffins already!
Paleo Sticky Coffee Cake Muffins {Blender Recipe}
Blender Paleo Sticky Coffee Cake Muffins; a healthy gluten free mini version of your favorite coffee cake! These Paleo Coffee Cake Muffins are made easy in the blender, baked in under 30 minutes, then topped with sticky maple nut topping. A perfect pair with that cup of coffee
Ingredients
- 2 cup almond meal/flour
- 3/4 cup paleo sour cream or buttermilk -- > chilled full fat coconut milk (the thickened cream part, doesn't have to be chilled for long) or you can use almond milk mixed with 1 tsp lemon juice or apple cider vinegar. See notes for baking times on each.
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 c maple syrup
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 ripe banana
- 1/4 tsp salt
- optional maple extract
- Cinnamon
- extra maple syrup and pecans for topping
- butter or coconut oil for topping
- optional coconut sugar for crumble
Instructions
- Preheat oven to 35Oº degrees F.
- Make your paleo sour cream or buttermilk by mixing your chilled coconut milk (the thickened part( with 1 tsp Apple Cider Vinegar or Lemon Juice. Set it in fridge for 5 minutes. notes You can also use almond milk. Just slightly different textures. The almond milk will bake faster. Coconut milk is more moist.
- Once that is chilled, blend everything but cinnamon and honey nuts in food processor, adding extracts last.
- Pour batter into a greased muffin tin.
- Add cinnamon an nuts on top of each and swirls around with knife
- Cook time: 22 - 26 minutes for full size muffins. Check muffins around 20 minutes.
For Topping:
- Mix 1 tbsp melted butter or coconut oil with 1-2 tbsp maple syrup and 1/4tsp vanilla. Pour on muffins once cooled.
- Optional coconut sugar and cinnamon sprinkled on top
- see notes for other toppings
Recipe Notes
Other optional toppings Homemade Vegan dulce de Leche/condensed milk sauce Coconut sugar and cinnamon, or even melted nut butter.
Both almond milk and coconut milk (chilled) work for this recipe. Just different baking times. Coconut milk will bake more at 25 minutes. The coconut milk doesn't have to be a thick cream, just thicker than normal. Email me or leave comment for questions. Thanks!
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Nutrition using Almond milk and no Topping.
If you use coconut milk instead, each muffins is around 200 calories and 15-16 grams of fat and 2 grams saturated fat.
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 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!
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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
You. are. killing me. Coming over for coffee and those NOW
I’m up and waiting. 😉
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.
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!
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 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.
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 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
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 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
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.
No blender here but crap those look delish!!!!!!!!!
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. 😉
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!
Oooooh, these look incredible – and I love that they’re portable too! Muffins for EVERYONE, EVERYWHERE! 😉
you know it! Will you come visit now?
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.
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?
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!
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!
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.
I’m going to finally try this recipe next week! So excited 🙂
Wonderful! Keep me posted
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?