| GF COFFEE CAKE MUFFINS |
Mocha latte chocolate stuffed coffee cake muffins with a crispy, golden, crumble top! They’re gluten free, refined sugar free, and the perfect sweet treat for meal prep. Mocha Latte Chocolate from Zazubean is the key to taking these snack muffins to the next level.
Recipe makes 8 muffins
Macros per muffin:
292 cals - 12g fat - 36g carbs - 10g protein
Ingredients:
1 ¼ cup soy milk
½ cup plain vegan yogurt
⅓ cup coconut sugar
2 tbsp chia seeds
¾ cup brown rice flour
60g vanilla protein powder or ⅓ cup more brown rice flour (Protein Powder Discount Code: EVANNRYAN)
1 tbsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ Zazubean Mocha Latte Oat Chocolate Bar
Crumb:
¼ cup coconut sugar
1 tbsp cinnamon
¼ cup cold butter
¼ cup brown rice flour
Recipe:
Preheat the oven to 350 F and line a muffin tin with liners. Set aside.
To a high speed blender add: soy milk, yogurt, coconut sugar, and chia seeds. Blend until smooth.
Pour the blender mixture into a bowl and sift in dry ingredients: flour, protein powder, cinnamon, baking powder, baking soda, and salt.
Fold everything together until just combined.
Add half the batter to 8 muffin liners.
Add two squares of Mocha Latte Bar to the center of each muffin.
Divide remaining batter across the muffins, covering the chocolate. Set aside.
Make the crumble by adding all the ingredients to a bowl and using your hands mix together forming a clumpy texture.
Divide crumble across the tops of the muffins.
Bake the muffins for 20-22 minutes or until browned and crispy around the edges.
Allow to cool slightly before removing from pan.
Enjoy!
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