Almond Flour Cinnamon Coffee Cake Muffins

Serves: 4

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Happy Thursday! It is time to share with you the long awaited Almond Flour Cinnamon Coffee Cake Muffin that I shared a picture of on instagram last Monday! I made this recipe after posting these ! I had many requests for a version that was made without wheat! And to be honest, I already had a wheat free version in the making! After the boyfriends reaction to the original recipe, I was kind of jealous and wanted to make a version that I could eat! Well, here they are! Personally, I think these looked and smelled a thousand times better than the original ones! I didn’t taste the other ones, but I would bet these tasted better too! I had made the Almond Flour version the Sunday before the hurricane hit New Jersey. I hadn’t photographed them before I left, so when I returned, I was ‘forced’ (;)) to make a second batch, which might just happen to already be gone again! Ooops! Yes, they are THAT good! I hope you enjoy them!

Fit Ingredients

3/4c (84g) Almond Flour

1 1/2tsp psyllium husk

1/4c baking stevia

1 tsp baking powder

2 large eggs

1/2c (113g) greek yogurt (I used 0% fage)

1 1/2 tsp pure vanilla extract

1 tbs ground cinnamon

3 packets granular stevia (or more baking stevia)


Muffin Tin

Non stick cooking spray



1. Pre heat your oven to 350 degrees.

2. Spray your muffin tin very wellwith non stick spray.

3. In a bowl, whisk together your dry ingredients: almond flour, psyllium husk, stevia and baking powder.

4. In a second bowl whisk together your wet ingredients: 2 eggs, greek yogurt and vanilla extract.

5. Combine your wet and dry ingredients. Mix.

6. In a small bowl mix together your ground cinnamon and stevia.

7. Take half of your batter and divide it evenly among each of 4 muffin cups.

8. Sprinkle half of your cinnamon/stevia mixture on top of the batter in the muffin tin.

9. Evenly divide the remaining batter among the 4 muffin tins.

10. Sprinkle the top of the muffins with the remaining cinnamon/stevia mixture.

11. Bake for 30-35 minutes.

Well, I don’t think I need to give you anymore of a detailed description about how DELICIOUS these muffins are!! I managed to eat all 8 of them myself! They are absolutely delicious and they pair so well with tea! 🙂


Nutrition: (per 1 out of 4 muffins)

Calories: 185.1, Protein: 10.4g, Carbs: 9.4g, Fat: 12.8g (2g Saturated), Sodium: 44mg, Fiber: 5g (bet Carbs: 4.4g)



  • GET. IN. MY. BELLY. :D Love this! and man look at those stats-- chock full of fiber AND protein?!? yes please!!! ps-- i love your nails heehee
    November 8, 2012
  • Maria
    Hello, what can be substituted for the psyllium husk? Thanks for the great recipes!
    November 8, 2012
  • Lisa
    Do you know where you would get psyllium husk from? I'm not familiar with that!
    November 10, 2012
  • Tracey
    LOVE this recipe!! I doubled it and substituted stevia for a scoop ov vanilla protien powder. Yep. I said it. Protien powder. It is sweetened with stevia so since I was out thought it would be a good substitute. I made a coffee cake and baked in a small baking dish (5x7) and it turned out beautifully! Moist and delicious! Serves 8. Add another 15 cals and 5g of protien per serving. Seriously. For dessert? THANK YOU!
    December 2, 2012
  • Rebekah
    Question.... I am not really allowed yogurt in the diet I am currently following. Are there any other options you can recommend to replace the yogurt in this recipe? Thanks!
    April 15, 2013
  • Virginia
    Hi Sarah! I just stumbled upon your awesome website and I love it! I don't have any almond flour, but I do have all purpose flour, whole wheat and oat bran...any advice on what portions of these I should use? I know whole wheat can make baked goods dry but that's as far as my knowledge goes! lol Thanks!
    May 3, 2013
  • ana ortiz
    what is psyllium husk?
    June 24, 2013

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