Coffee Cake Muffins

A pan full of healthy high-protein coffee cake muffins

Coffee Cake Muffins


  • 1c - white whole wheat flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 2tsp. - baking powder
  • - dash of salt
  • 1tsp. - cinnamon
  • 0.25c - coconut sugar
  • 1 - large egg
  • 2tbsp. - coconut oil, melted and cooled
  • 0.75c - non-fat, plain Greek yogurt
  • 0.33c - unsweetened almond milk
  • - Streusel Topping Ingredients:
  • 0.33c - white whole wheat flour
  • 2tbsp. - coconut sugar
  • 1tsp. - cinnamon
  • - dash of nutmeg & salt
  • 2tbsp. - coconut oil, melted


  1. Preheat the oven to 350 degrees and prepare a muffin tin with 9 paper liners.

  2. Combine all the streusel toppings together until crumbly and set aside.

  3. For the muffins, combine the flour, protein, coconut sugar, cinnamon, dash of salt, and baking powder in a large bowl.

  4. In a separate bowl, whisk together the egg, almond milk, yogurt and melted coconut oil.

  5. Add the wet ingredients to the dry and stir together until just combined.

  6. Divide the batter evenly among the prepared muffin cups–filling halfway, sprinkling a layer of streusel, adding a second layer of batter, and then topping generously with streusel. Be sure to gently press the streusel crumbles into the batter on top of the muffin before baking.

  7. Bake the muffins in the preheated oven for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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Alyson McDonald

Alyson McDonald

Writer and expert

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