Paleo Sticky Coffee Cake Muffins {Blender Muffins}

  • 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


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
  • Cinnamon
  • extra maple syrup and pecans for topping
  • Melted butter or coconut oil for topping
  • optional coconut sugar for crumble topping


For the topping:

  1. Mix 1 tbsp melted butter or coconut oil with 1-2 tbsp maple syrup and 1/4 tsp vanilla. Pour on muffins once cooled.
  2. Optional coconut sugar and cinnamon sprinkled on top. See notes for other topping options.

For the muffins:

  1. Preheat oven to 35Oº degrees F.
  2. If you want the paleo version, first make your paleo sour cream or buttermilk. 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, and extracts. 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 cinnamon an 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.
  8. Serve or store in airtight container (once cooled) in a fridge. Freezer friendly too.


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.

Nutritional Information

  • 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


Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook