Bakery-Style Coffee Pecan Muffins
Not much to say about these other than that they’re absolutely incredible. The flavor is out of this world, and the cinnamon streusel topping is chefs kiss.
They’re vegan and gluten-free, but taste like something you would spend an unhealthy amount of money on at your favorite coffee shop.
They’re also a great option for breakfast, one that satisfies your sweet tooth but won’t make you crash shortly after. Plus, the added coffee is a great bonus to get in that caffeine fix.
So why not kill two birds with one stone and make these for your next breakfast prep?!
RECIPE
Ingredients:
1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water, let sit for a few minutes to thicken)
1/4 cup softened vegan butter
1/3 cup coconut sugar
3 tbsp maple syrup
1-2 tbsp plank milk
1/4 cup cold brew coffee
1 tsp vanilla extract
1 cup gluten free flour (I used Bob’s 1:1 Gluten Free Baking Flour)
1 tsp baking soda
Chopped pecans
Vegan chocolate chips of choice
Cinnamon streusel topping:
1/4 cup gluten-free flour
1/3 cup coconut sugar
3 tbsp softened vegan butter
Cinnamon
Crushed pecans
Directions:
Combine streusel ingredients in a small bowl by pressing down with a fork. Continue until mixture is crumbly.
Using a hand mixer, beat together butter and sugar until smooth. Then, stir in flax egg and continue to mix.
Pour in syrup, coffee, milk, and vanilla and combine.
Fold in flour, baking soda, pecans, and chocolate chips. Stir until a batter forms, but be careful not to overmix!
Pour batter evenly into 6 large muffin tins, and top with each with the crumble topping. Bake at 400 for 20-22 min.
