Healthy Coffee Cake Muffins

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Say hello to these delicious and healthy coffee cake muffins! These vegan muffins are made with bananas and whole grain gluten-free oats. They're so easy to make right in a blender for a fluffy airy texture that will make your taste buds dance with joy. Not only are they super tasty, but they are also packed with nutrients that will keep you energized throughout the day - tasty vegan breakfast anyone?

Is Coffee Cake healthy?

When you think of coffee cake, you don’t typically think “healthy”, but this plant-based recipe proves its possible! First of all, let’s talk about how amazing bananas are. Bananas are high in fiber, potassium, vitamin C, and vitamin B6. They’re also low in fat and cholesterol-free! Plus, their natural sweetness means you don’t need to add any extra sugar to these muffins (except for that crave-worthy cinnamon swirl, but even that uses a refined sugar-free option)!

Now onto my second favorite ingredient – oats! Oats are known for being an excellent source of fiber and protein. They contain beta-glucan which has been shown to reduce cholesterol levels and aid digestion. Oats are also rich in antioxidants which help protect against inflammation and cell damage.

healthy vegan coffee cake muffins

How to make these Healthy Coffee Cake Muffins

To make these yummy coffee cake muffins, all you need is a blender and a few simple ingredients:

  • 3 overly ripe bananas
  • natural almond butter
  • coconut butter or coconut oil
  • ground flaxseed
  • pure vanilla extract – using real vanilla makes a huge difference in taste of your baked goods!
  • cinnamon
  • baking powder
  • gluten free rolled oats

vegan blender muffins

These muffins are perfect for breakfast on-the-go or as an afternoon snack paired with your favorite hot beverage (my suggestion is black coffee!). Additionally, you can even add some chopped nuts to the batter for extra flavor and crunch.

coffee cake muffins

So there you have it – a delicious and healthy coffee cake muffin recipe that will leave you feeling satisfied and fuelled for the day ahead. Give them a try and let me know what you think! If you love these muffins, be sure to check out some of my other plant-based and gluten-free baked goods!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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coffee cake muffins

Healthy Coffee Cake Muffins

Moist, fluffy, filled with cinnamon flavor and so easy to make right in a blender. Only 9 ingredients needed!
5 from 1 vote
Prep Time 5 minutes
Cook Time 18 minutes
Course baked goods, Breakfast
Servings 12 muffins



  • 3 overly ripe large bananas
  • 1/2 cup natural almond butter
  • 1 1/2 tbsp coconut butter or coconut oil, softened
  • 1/4 cup ground flax seed
  • 1 tbsp vanilla
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup water

Cinnamon Swirl

  • 1/3 cup coconut sugar (or maple sugar or brown sugar)
  • 1 tbsp cinnamon


  • Preheat your oven to 350 and lightly spray a muffin tin with cooking oil, or line with paper liners.
  • Add all ingredients for muffins to a blender and blend on medium low speed until mostly smooth.
  • Use a spoon to fill each muffin cup 1/4 of the way full.
  • Add sugar and cinnamon to a bowl and use a spoon to mix. Sprinkle a layer of the cinnamon sugar mixture on each muffin. Spoon the rest of the muffin batter on top of the cinnamon sugar layer. Sprinkle with additional cinnamon sugar if desired.
  • Bake for 16-18 minutes until an inserted toothpick comes out mostly dry. Let cool for at least 5 minutes before removing from tin.
  • Enjoy warmed, topped with vegan butter if desired.
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4 Responses

  1. 5 stars
    I made this recipe and it was very tasty. My kids and I have been eating it at breakfast and as an after school snack. I did have to add an addition 3/4 cup water to the muffin mix to get it to mix in the blender. This made 17 muffins and the macros were c:13 p:3 f:6 at 112 calories when using brown sugar and divided between 17 muffins. We will make these again!

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