Protein-Packed Blueberry Cream Cheese Coffee Cake Muffins
APPROXIMATE MACROS per serving (12)u003cbru003eu003cstrongu003eCalories:u003c/strongu003e u003cstrongu003e207u003c/strongu003eu003cbru003eu003cstrongu003eProtein:u003c/strongu003e u003cstrongu003e10.4gu003c/strongu003eu003cbru003eu003cstrongu003eCarbs:u003c/strongu003e u003cstrongu003e18.8gu003c/strongu003eu003cbru003eu003cstrongu003eFat:u003c/strongu003e u003cstrongu003e9.8gu003c/strongu003e
Servings 4 servings
Calories 207kcal
Ingredients
- batter: 1 1/2 cups oat flour 1/2 cup vanilla or unflavored protein powder (whey or plant-based) 1/2 cup almond flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/3 cup coconut sugar or granulated monk fruit 3 large eggs 1 cup unsweetened greek yogurt (dairy or plant-based) 1/4 cup unsweetened applesauce 2 tbsp melted coconut oil or avocado oil 1 tsp vanilla extract 1 cup fresh or frozen blueberries cream cheese filling: 6 oz light cream cheese or dairy-free cream cheese 1 tsp vanilla extract 1 tsp cornstarch streusel topping: 1/4 cup almond flour 2 tbsp oat flour 1 tbsp coconut sugar or granulated monk fruit 1 tsp cinnamon 1 tbsp melted coconut oil or avocado oil
- VEGAN version
- swap the greek yogurt for a thick dairy-free yogurt (coconut). replace the eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, let sit for 5 minutes). sub the cream cheese filling for a dairy-free alternative like kite hill or violife.
Instructions
- preheat oven to 350°f and line a 12-cup muffin tin with liners or grease well. in a large bowl, whisk together oat flour, protein powder, almond flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.
- in another bowl, whisk together eggs, greek yogurt, applesauce, melted oil, and vanilla extract until smooth. add wet ingredients to dry and mix until just combined. fold in blueberries.
- in a small bowl, mix cream cheese, vanilla extract, and cornstarch until smooth. fill each muffin cup halfway with batter, add a small spoonful cream cheese filling.
- in another small bowl, mix streusel ingredients until crumbly. sprinkle over each muffin. bake for 22-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- let cool for 10 minutes before removing from the tin. store in the fridge for up to 5 days or freeze for longer storage.