Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . .

Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat them straight from the punnet (classy, I know) but this day straight from the punnet wasn’t going to cut it, a blueberry muffin MUST be had. But not just any ol’ blueberry muffin, I need a bakery-style blueberry coffee cake muffin because streusel-topped muffins are greater than all!

So off to the kitchen I went . . .

Ummmm I don’t want to toot my own horn or anything but they turned out so well, I was smitten! *toot, toot*

I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made!  One taste and I think you’ll agree. They’re so simple but they’re just so good!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
Vanilla yoghurt – Dairy or non-dairy, either works just fine
Vanilla extract
Vanilla almond milk – or milk of choice
Monkfruit sweetener – or granulated sweetener of choice
Almond Flour
Coconut flour
Blueberries, obv
Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
A pinch of salt, always
Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things on hand this very minute!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But  . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green  . . . they will still work just fine and taste absolutly delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it  . . .  apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So  . . . cake for breakfast it is! Thanks, google!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me

• I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
• You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
• The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

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Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

Answer . . . honestly, I have no idea! Actually, I think I do . . . I kind of feel like I was never really interested in coffee cake although I have no idea why?! Coffee + cake sounds like a very good time to me and now that I think about it, it’s a combination that has my name allll over it so I’m not really sure why I resisted it for so long?!

I think in my mind I always assumed it was dry, boring, tasteless and something only “old” people enjoy . . . Maybe I had a bad experience with coffee cake as a child?! Who knows? But, I’m happy to tell you . . . I was very, very wrong.

And so was waiting so long to make it, eat it and more importantly share it with you!

A few weeks ago I shared my very first coffee cake recipe.  Remeber those blueberry crumble coffee cake muffins?! They were incredible, in fact, I’m still dreaming about them!

But this snickerdoodle coffee cake has taken my obsession to a whole new level!

The cake itself is subtly sweet, incredibly soft and super moist (sorry, nope… there’s really no other word that works here) and is spiked with a hint of cinnamon that totally reminds me of snickerdoodle cookies which also happen to be my absolute favourite cookie (hence the name) and it’s stuffed with a deliciously buttery, melt in your mouth, streusel that adds a lovely contrast in texture and swirls perfectly into the batter. It truly is a magical experience!

And then we have that optional (but not really) sugar-free, protein-packed whipped vanilla cream cheese frosting! It’s a cross between a (not-so) basic, traditional cream cheese frosting and a luscious slice of cheesecake and it pairs so perfectly with the buttery, streusel-y, “espresso” infused, cinnamon-y light, fluffy, melt-in-your-mouth coffee cake and you are going to LOVVEEEEEEEE it!

There are three simple components that make up this epic snickerdoodle cake- the cake, the streusel, and the glaze. All very simple on their own but when you put them all together, you have a truly magical eating experience that is going to rock your world.

You know what I’m thinking?! I’m thinking this life-changing, snickerdoodle coffee cake would be perfect for you to make and share with the ones you love over the upcoming holidays or just to make for your fine self on a random Tuesday because #treatyoself !

My suggestion? Do both. We’ve waited long enough to bring coffee into our lives. I suggest you make it this week, if not today, tomorrow for sure. Make it for your fine self to enjoy then again to share with loved ones on Christmas morning. Enjoy it with a big cup of coffee for the perfect morning…or afternoon… or late-night treat. Go onnnnn . . . you know you want to.

For my visual learners, Click here for some step-by-step pics, extra tips & to cook along with me 

From my heart to yours, enjoy xo

Notes –

* How to make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

** If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

__________________________________________

Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Snickerdoodle Coffee Cake first appeared on Better with Cake.

Honestly, I could come up with new recipes and ideas for new recipes all day long but when it comes time to name them . . . I struggle.

Like, really, truly struggle!

In the interest of full disclosure, I have been back and forth, talking and texting my nearest and dearest more times than I can count (no really, I lost count) with ideas and suggestion on what to call this divine little loaf . . .

Choc Fudge Banana Crumb Cake . . .

Choc Fudge Streusel Topped Banana Bread . . .

Choc Fudge Banana Crumble . . .

And, to be honest, I don’t really love any of them.

This loaf though, oh how I adore it!

And, I suppose, at the end of the day, it doesn’t really matter what it’s “official” title is because oh my word, you guys . . . this right here is heaven in a loaf pan!

Think chocolate brownie, meets banana bread, meets coffee cake , meets crumble . . .

Decadent and rich (but not too rich), subtly sweet, seriously chocolaty, SUPER FUDGEY , secretly healthy (although no one would know it) dark chocolate banana bread finished with a deliciously buttery, crisp, crunchy, cinnamon spiked, streusel / crumble topping.

You guys, I can’t even!

I mean would you just look at the texture . . .

I hate to say it but sooo moist!

And that golden halo of a crumble it’s wearing . . .

I mean, can you even . . .

Is it breakfast?

Is it afternoon tea?

Is it dessert?

The answer my friend is yes, yes and YES!

Serve it for breakfast with a dollop of coconut or Greek style yogurt, some fresh fruit, a drizzle of nut butter and a big ol’ vat of coffee, of course.

Along side a nice cup of green tea for an afternoon treat

or, for an indulgent little late night dessert, serve it with a mountain of whipped vanilla coconut cream and/or a scoop of your fave ice cream and a couple of cheeky chunks of dark chocolate and you my friend are in for a real treat!

Although even served simply just as it is, is all kinds of wonderful. It really needs nothing else!

Just look at it . . .

All natural, quick and easy, subtly sweet, deliciously indulgent, seriously chocolaty, SUPER FUDGEY , secretly healthy choc fudge banana crumb cake

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Keto – Paleo & Vegan Friendly

SOOOOOOO good!

Make it. Eat it.Love, love, love it!

Choc Fudge Banana Crumb Cake
{Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Vegan – Keto & Paleo Friendly}

Ingredients –

2  over ripe bananas  – Keto/ low carb lovin’ friends and those of you who have trouble digesting those bananas –  soak/ferment your bananas in coconut water keifr or kombucha overnight and you should be good to go – read more about how/why it works here

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond butter (or nut/seed butter of choice)

1 teaspoon of vanilla

1 Tablespoon of maple syrup

1/4 cup of coconut flour

1/4 cup of cacao

1/2-1 teaspoon of instant espresso – Optional – to help enhance the richness of the cacao

1/2  teaspoon of ground cinnamon

1 teaspoon of baking powder

1/2 teaspoon baking soda

2-4 Tablespoons (1/3-1/2 a block) of roughly chopped dark chocolate – optional, but not really

For the Streusel/Crumb topping ;

1/4 cup raw almonds, roughly chopped  or just pulsed in the blender to make a chunky crumb

2 teaspoons of monk fruit sweetener (sub coconut sugar)

1 Tablespoon of coconut flour

1 Tablespoon of hemp seeds – Optional – for plant based protein & omega’s-
Use EMSWAN10 to get 10% off

1 pinch of cinnamon

1 1/2 Tablespoons of coconut oil, melted

Optional add ins;

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for gut healing goodness

1 scoop protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Grease/line a loaf pan and set aside.

3 – Place all banana bread ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared loaf pan.

5 – Place all ingredients for your streusel topping into a small bowl and stir to combine.

6 – Evenly sprinkle your streusel on to the top of your banana bread.

7 – Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the centre.

If you feel like your streusel is browning a little quickly and fear it may catch and burn cover with foil.

8– Slice and Devour.

The post Choc Fudge Banana Crumb Cake first appeared on Better with Cake.