I made a coffee cake out of my mighty muffin recipe 🤤
10/10 no notes. The texture is spongier than a typical coffee cake, but it’s delicious. I attempted to do a middle layer swirl of cinnamon but it sunk to the bottom. But!! It ended up caramelizing as a sort of crust on the bottom and tasted amazing.
Macros (per 1/9 square)
122 cal
15.8g protein
12.8g fiber
Ingredients for cake:
140g all-purpose flour (I used fiber gourmet to get these macros)
100g whey protein (vanilla - I used quest vanilla milkshake)
55g Swerve granulated sugar
1¼ tsp baking powder
¼ tsp baking soda
8g sugar-free vanilla or cheesecake Jello mix
2 large eggs
250g chobani vanilla zero Greek yogurt
180ml unsweetened vanilla almond milk
25g melted country crock spread
2 tsp vanilla extract
(+ 1/4 cup swerve brown sugar and cinnamon for middle swirl)
Crumble ingredients:
.5 cup fiber gourmet flour
28g melted country crock spread
.5 cup swerve brown sugar
Cinnamon
Directions:
Preheat oven to 350
Mix eggs and granulated sugar in a bowl until well combined
Add in wet ingredients
Combine dry ingredients into separate bowl and wish together
Fold in wet ingredients and mix until just combined
Pour 1/3 batter back into the empty wet ingredients bowl and add the remaining ingredients for the middle swirl
Grease a 9x9 baking dish and pour half of the regular batter into the bottom making sure the entire pan is covered.
Swirl in or pour on top the cinnamon brown sugar batter layer
Pour on remainder of regular batter
Combine ingredients for crumble in small bowl, mixing with hands or a fork until small pieces form.
Press crumble on top of batter
Cook for 40-50 min or until the center doesn’t jiggle and the sides lightly toast and begin to pull away from the pan.
