These Vegan Coffee Cake Streusel Muffins are like mini coffee cakes – fluffy in texture, and made with wholesome, healthy ingredients! They’re sweet and topped with a crisp crumble, perfect for breakfast or an afternoon snack with coffee.
I don’t think I love any snack more as an afternoon treat than muffins. There’s something about having a muffin that just feels special – like it’s your very own individual cake, while still (generally) remaining on the healthier side than a cupcake.
These Vegan Coffee Cake Streusel Muffins have it all – a fluffy & light texture, vanilla and cinnamon flavour, and a crumbly topping that is to die for!
The best coffee cake muffin recipe
These coffee cake muffins are whole-grain, vegan, dairy-free, and made with healthy, wholesome ingredients. Coconut sugar and coconut oil serve as a healthy source of sweetness and fat in this recipe, while keeping the muffins indulgent as can be!
If you’d like to make these gluten-free, it’s an easy 1-to-1 substitution for spelt flour. Use your gluten-free all-purpose flour to make them allergen friendly.
If you’re looking for a less sweet muffin, cut the sugar from 1/2 cup to 1/3 cup. You can also sub out half the oil with apple sauce if you’re looking to make a lower fat version of these. Though I personally prefer them with oil.
How to make vegan coffee cake streusel muffins
First, mix the dry ingredients together in one bowl, and the wet ingredients together in a separate bowl. Then, add the wet ingredients to the dry ingredients, and mix until combined.
Spoon the batter into a muffin pan, only filling the moulds 3/4th of the way full. Leave some room for the streusel topping, and for the muffins to expand in the oven.
In another bowl, combine all of the ingredients for the streusel together, and mix until crumbly. Sprinkle the streusel on top of the muffins, and bake at 350 degrees F for 17-20 minutes.
A few notes on this recipe:
These vegan coffee cake streusel muffins start with a base of whole-grain spelt flour. I love spelt flour for its versatility. It’s a great alternative to using regular whole wheat flour and is actually lighter and softer in texture, without too much of that whole wheat flavour. You can also just use regular flour in the muffins, whole wheat flour, gluten-free flour blend, or a combo of these!
Make sure to use a good quality muffin liner on these, or to spray your muffin liner to prevent these muffins from sticking!
Store these muffins in a container on your countertop for up to a few days. Make sure to keep any leftovers covered so they don’t dry out!
More muffin recipes to try
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These Vegan Coffee Cake Streusel Muffins are the perfect snack to enjoy with an afternoon cup of coffee or tea!
- 1 3/4 cup whole grain spelt flour (can sub regular flour, gluten-free flour…etc.)
- 1/2 cup coconut sugar (can sub cane sugar)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup almond milk
- 1/3 cup coconut oil, melted (can sub vegan butter)
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax mixed in 3 tbsp of water, let sit for 5 minutes to gel)
- Preheat the oven to 350 degrees F and line a muffin pan with paper liners
- Mix the flour, coconut sugar, baking powder, baking soda, salt and cinnamon together in a bowl.
- In a separate bowl mix the almond milk, oil, vanilla extract and flax egg together.
- Pour the wet ingredients into the dry and mix until combined.
- To make the streusel topping, using your hands or a fork mix the topping ingredients together until crumby
- Sprinkle the topping onto the muffins.
- Bake for 17-20 minutes until golden brown, or a toothpick comes out clean.
Feel free to add any chopped walnuts or chocolate chips to these muffins.
If you are using a gluten-free flour blend, I’d recommend adding 1/2 tsp xantham gum to the recipe as well.
- Serving Size: 1 muffin
- Calories: 267
- Sugar: 22g
- Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
Keywords: vegan muffin recipes, healthy coffee cake recipe