I’m heading to Chicago later this week and I’m trying to think warm thoughts… It’ll be all of 1 degree when I land… and, (brr), my skin just isn’t that thick anymore.
These muffins are a variation of my absolute favorite childhood breakfast: my Grandma Kissel’s coffee cake. On cold snowy mornings, there was nothing better than waking up to smell of warm cinnamon-ey cake wafting through the house.
Of course these are slightly healthier and also vegan – using almond milk instead of sour cream and coconut oil instead of butter. But this is cake after all, so whatever you do, don’t skimp on the best part – the crumbly walnut topping.
vegan coffee cake muffins

- 2 cups spelt flour
- 3 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon salt
- 2 tablespoons melted coconut oil
- ⅓ cup cane sugar
- 1¼ cup almond milk, at room temp
- 1 teaspoon vanilla extract
- ⅓ cup crushed (unsalted, raw) walnuts
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon (hardened) coconut oil
- frozen blueberries, optional
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