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Sticky Coffee Cake Muffins {Blender Recipe}

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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! 

Paleo Sticky Coffee Cake Muffins

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.

 

Paleo and gluten-free coffee cake muffins

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!

Paleo Sticky Coffee Cake Muffins batter

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…

  1. These coffee cake muffins do not contain coffee. So non-coffee lovers, you’re off the hook.
  2. 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.
  3. 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.

coffee cake blender muffins with a sticky, sweet topping

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}

★★★★★

4.5 from 8 reviews
  • Author: Lindsay Cotter
  • 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
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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.

Scale

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:

  1. Preheat oven to 350º degrees F.
  2. If you want the paleo version, first make your paleo sour cream. You will need chilled coconut cream for that. See notes.
  3. 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.
  4. Pour batter into a greased muffin tin, filling 3/4 of each muffin each
  5. Add pinch more ground cinnamon and nuts on top of each and swirls around with a knife.
  6. Bake for 22-26 minutes or until center is tested with a toothpick and comes out clean.
  7. 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:

  1. 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.
  2. Sprinkle with coconut sugar or raw sugar.

Notes

Paleo substitute for sour cream or buttermilk

  1. 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.
  2. 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

 

paleo coffee cake blender muffin with a bite taken out of it

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!

 

homemade coffee cake muffins

 

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

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. Enjoy for breakfast, brunch, or anytime! @cottercrunch

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  3. KW says

    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?

    Reply

    • Cotter Crunch says

      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.

      Reply

  5. shashi at runninsrilankan says

    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!

    Reply

  8. Amanda @ .running with spoons. says

    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 😉

    Reply

  11. Sam @ PancakeWarriors says

    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!

    Reply

  13. Laura @ Sprint 2 the Table says

    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. 😉

    Reply

  14. Cassie says

    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!

    Reply

  19. Tonnie says

    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?

    Reply

    • Cotter Crunch says

      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!

      Reply

  20. Delices and Gourmandises says

    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.

    Reply

  26. Ranjeet Sharma says

    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

    ★★★★★

    Reply

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