Muffin’ beats the smell of morning coffee.. especially when it’s in muffin form. ☕️ 

FRIENDS: I officially went without coffee for SIX weeks… 😳

I cut loose any extra sources of caffeine right around my birthday as a push towards my hormone health recovery.

I haven’t really dove deep into sharing that journey on my blog or media but I’m thinking about sharing bits more often, raise ya hand if you’re interested?! 

Now raise ya hand if you’re interested in high protein, gluten/grain free, dairy free and refined sugar free COFFEE CAKE MUFFINS?! 🧁 

Wait I thought you just said you gave up coffee? 

WEELLL smarties, instead of drinking it- I’m digging into my BioHealth Nutrition coffee infused whey. 💪🏻

[PS. does this count as my “whipped coffee” phase of quarantine?]

Surprisingly, after the first 1-2 weeks I didn’t really miss drinking coffee…. however, I do still miss THE WARM RICH SMELL. 

✔️My MUFFINS HAVE DELIVERED just that. ✔️

So I guess I just have to keep baking these babies on the regular… could be worse. 😆 

Print Recipe

Coffee Cake Muffins

Servings

muffins

Ingredients

• For the Muffins
• 2 scoops Protein Powder BioHealth Coffee Whey, 62g
• 3/4 cup Oat Flour 60g
• 1 tbsp Coffee grinds or instant coffee optional
• 2 tsp Baking Powder
• 2 tsp Ground cinnamon
• 1/8 tsp Salt
• 1 Egg large
• 1/2 cup Oat Milk
• 1/4 cup Apple Sauce unsweetened
• For the Streusel
• 1/4 cup Walnuts finely chopped, 30g
• 2 tbsp Rolled Oats 10g
• 2 tbsp Coconut Oil melted, 28g
• For the Glaze
• 1/4 cup Sugar of Choice 36g
• 3-4 tsp Water

Servings muffins Ingredients For the Muffins 2 scoops Protein Powder BioHealth Coffee Whey, 62g 3/4 cup Oat Flour 60g 1 tbsp Coffee grinds or instant coffee optional 2 tsp Baking Powder 2 tsp Ground cinnamon 1/8 tsp Salt 1 Egg large 1/2 cup Oat Milk 1/4 cup Apple Sauce unsweetened For the Streusel 1/4 cup Walnuts finely chopped, 30g 2 tbsp Rolled Oats 10g 2 tbsp Coconut Oil melted, 28g For the Glaze 1/4 cup Sugar of Choice 36g 3-4 tsp Water

Instructions

1. Preheat the oven to 350F and lightly spray a muffin tray.
2. In a large bowl, mix the dry ingredients for the muffins.
3. Separately, whisk together the egg, milk, and apple sauce.
4. Add the wet ingredients into the dry ingredients.
5. Stir the batter until smooth.
6. Fill each muffin cup 3/4 full with the batter.
7. In a small bowl add the coconut oil, walnuts, and oats together.
8. Stir then top off each baking cup muffin batter.
9. Bake for 25-30 minutes until a toothpick or knife comes out clean.
10. Transfer the muffins to a wire rack to cool.
11. For the glaze, mix sugar and water together then drizzle over the top of the cooled muffins.
12. Devour!