Wednesday, March 4, 2015

Coffee Cake Muffins

2 cups whole wheat flour
1/4 cup brown rice flour
¾ cup granulated stevia
1-½ teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh brewed espresso, chilled in refrigerator for at least an hour
3 tablespoons unsweetened almond milk
¼ cup canned pumpkin
1 flax egg (1 tablespoon flax + 3 tablespoons water, chilled in refrigerator)
¼ cup olive oil (or coconut, canola, etc.)
3 tablespoons organic light agave syrup
1 teaspoon vanilla extract

Cinnamon Crumble
½ cup whole wheat flour
2 tablespoons light brown sugar
2 tablespoons granulated stevia
3 tablespoons vegan butter
2 teaspoons cinnamon

Brew espresso and set aside to cool.

Preheat oven to 350F. In a small bowl make flax egg by adding 1 tbsp. ground flax and 3 tbsp. water, set in refrigerator for 5 minutes to thicken. 

Mix dry ingredients in a large bowl: whole wheat flour, brown rice protein, stevia, cinnamon, baking powder, and baking soda.

In another bowl mix wet ingredients: espresso, almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix. Spoon batter evenly into 12 spots in a prepared muffin tin.

In a medium bowl, heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly. Sprinkle evenly over each of the muffins. Bake for 22 minutes or until a knife comes out clean.

Adapted From

makes 12 muffins
193 calories  |  8g fat  |  30.5g carbs  |  3.8g protein