I’m often inspired to whip up a batch of baked goodies to enjoy with my morning coffee. Not much beats a rich cup of coffee with a tasty muffin or cake. The trouble is that generally eating “cake” for breakfast is not the best longterm strategy. Traditional baked goods are loaded with refined flour, sugar and saturated fat. While tasty, they don’t allow you to start your day off on the right nutrition foot. That was until the Clean Coffee Cake came along…
The good news is that over the years, as a nutritionist and lover of coffee and cake, I’ve learned to swap out some traditional ingredients for less refined ingredients and have discovered clever ways to sneak in high quality ingredients. This combo not only allows you to enjoy a “guilt-free” and tasty coffee cake, these clean coffee cakes can actually boost health by providing fiber, protein, vitamins and minerals without a ton of added fat or sugar.
Here you have a recipe I just whipped up based on what was in my pantry. This Clean Coffee Cake is a nutrition miracle. It is naturally gluten free, high fiber, low sugar and fairly simple to make. It will freeze and toast up well, allowing you to make in bulk to save you time on your busy mornings. If you’re a lover of coffee and cake, and not a ton of added sugar or fat — you need to add this Clean Coffee Cake to your routine!
Clean Coffee Cake Recipe
- 6.5 oz Raw Oats
- 2 Scoops Vanilla Protein Powder
- 1.5 Tbsp Cinnamon
- 1 tsp Baking Powder
- .5 tsp Baking Soda
- .5 tsp Salt
- 6 Tbsp Allulose
- 1 oz Chia Seeds
- 1 oz Flax Seeds
- 1.5 oz Walnuts
- 2 Eggs
- 6 oz Pineapple Juice
- Preheat the oven to 350 and fill muffin trays with liners and spray with oil.
- Dry ingredients: In a large bowl, stir together 6 oz oats, protein powder, 1 tbsp cinnamon, baking powder, baking soda, salt, 1/4 cup allulose, chia seeds, .5 oz flax seeds.
- Wet ingredients: In a medium bowl, beat eggs and mix in pineapple juice. Mix into dry mixture until well combined then fold in half the walnuts.
- Crumb Topping: grind up the remaining walnuts and mix with remaining allulose, .5 oz oats, .remaining flax, and .5 tsp cinnamon.
- Fill your cups: using a 1/4 cup scoop, fill muffin cups 3/4 full. Top with 2 tsp of the topping.
- Bake: at 350 for 15 minutes.
Clean Coffee Cake Nutrition:
This recipe makes 12 cakes, 6 servings. One serving of 2 cakes makes a balanced breakfast offering 315 calories, 16g protein, 13g fat, 34g carbs, 9g fiber, and only 4g sugar.
Clean Coffee Cake Ingredient Notes:
- Protein Powder: Is a great way to remove processed flour and add extra protein. Look for a protein powder that is naturally or un-sweetened and delivers 20g of protein per serving for about 130 calories. Many offer additional health benefits with added and important vitamins and minerals like calcium, iron and zinc. Here are some of my best tips to help you pick the protein powder best for you.
- Allulose: Is a natural rare sugar sweetener that is different than your traditional sugar alcohols and delivers only one gram of sugar per teaspoon (real sugar has 4.2). It’s not quite as sweet as sugar, requiring you to use a little more. You can buy Keystone Pantry Allulose online on Lang’s Chocolates website and learn more on facebook or instagram.
- Chia Seeds: A common super food offering antioxidant power along with fiber, high quality protein, omega 3 fatty acids and key minerals like calcium, magnesium, manganese and phosphorus.
- Flax Seeds: Another common super food offering fiber, plant protein, omega 3 fatty acids and an important phytochemical called lignans which offer antioxidant properties.
- Pineapple Juice: Using real fruit juice is a great way to add vitamins, minerals, natural and unprocessed sweetness to your baked goods. I juiced pineapple for these cakes because I had it in the house, but you could use any natural fruit juice that was free from added sugar.
Have you baked with any of these ingredients in the past? I’m sure they will work well in many of your favorite baked goods as an addition or replacement to a common not-so-health boosting ingredient you may be using! I’m not saying skip the cake, I’m just saying … let’s make it better!
Feel free to share any additional tips or ask any questions in the comments!
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