What kind of Greek yogurt works best?

I recommend using plain Greek yogurt. The recipe specifically calls for a 2 percent fat variety, but whole milk or nonfat plain Greek yogurt should also work.

Can I use different flour?

While oat flour gives a specific texture, you can try almond flour, all purpose flour, or a gluten-free all purpose blend. The results might vary slightly.

Can I make these gluten free?

Yes, if you use certified gluten-free oat flour and ensure any substitutions are also gluten free, these muffins can be made gluten free.

How should I store these muffins?

Store cooled muffins in an airtight container at room temperature for a few days. For longer storage, you can freeze them.

Can I freeze these muffins?

Absolutely. Once completely cooled, wrap individual muffins or place them in a freezer safe bag or container. Thaw at room temperature or warm gently.

Why did my crumble topping sink?

This can sometimes happen if the batter is too thin or the crumble is too heavy. Ensure your batter consistency is correct and don't overload the muffins with crumble.

Healthy Coffee Cake Muffins (with a Greek Yogurt Secret!)

Description

These Coffee Cake Greek Yogurt Muffins are incredibly moist, delightfully fluffy, and packed with warm cinnamon spice! Topped with a buttery sweet crumble, they are simply irresistible for breakfast or a snack!

Ingredients

For the Muffins

1 ¾ cups (210 grams) oat flour
2 large eggs
1 cup (250 grams) FAGE 2% Total Plain Yogurt
½ cup (120 ml) milk of choice
5 tablespoons (70 grams) coconut oil, melted
½ cup (100 grams) brown sugar or coconut sugar
1 ½ teaspoons (6 grams) baking powder
2 teaspoons (4 grams) cinnamon
1 teaspoon (5 ml) vanilla extract

For the Crumble Topping

3 tablespoons (20 grams) coconut flour
¼ cup (50 grams) brown sugar or coconut sugar
2 tablespoons (30 grams) butter or coconut oil, melted
1 teaspoon (2 grams) cinnamon

Instructions

Preheat your oven to 350 degrees F (175 C). Place silicone muffin liners into a 12-cup muffin pan.
In a bowl, whisk the eggs and brown sugar together. Blend in the yogurt, milk, melted coconut oil, and vanilla extract. Mix until the wet ingredients are smooth.
In a separate bowl, whisk the oat flour, baking powder, and cinnamon until combined.
Add the dry ingredients to the wet mixture. Stir until no lumps remain and the batter is uniform.
Spoon the muffin batter into each prepared cup, filling them about three-quarters full.
Prepare the crumble topping by mixing all the crumble ingredients in a small bowl until they form coarse crumbs.
Sprinkle the crumble topping generously over the batter in each muffin cup.
Bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.

Notes

Consider trying other muffin recipes like cinnamon roll, raspberry yogurt, or chunky monkey variations.
I love seeing your creations. Share a photo and tag me on Instagram when you make these muffins.

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 19g
Sodium: 110mg
Fat: 10g
Carbohydrates: 29g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg