Mini Coffee Cakes with Flaxseed Walnut Streusel
Named Coffee Cake because it is usually served along with the popular breakfast
beverage; we’d recommend your kids skipping the coffee part (but mom may need the caffeine boost every now and then!). Our version is made in a mini muffin pan to insure the right portion size. The traditional version is topped with a butter and sugar based crumb topping, but we use flaxseeds and walnuts to get that same flavor with a dose of good-for-you unsaturated fats. Skip the walnuts if allergies are a concern, they are still gooey delicious!
¾ cup whole wheat flour
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
2/3 cup packed brown sugar, divided
½ cup unsweetened applesauce
2/3 cup low-fat buttermilk
1 large egg
½ teaspoon vanilla extract
2 large egg whites, beaten
2 tablespoons ground flaxseeds
1 tablespoon canola oil
¼ cup walnuts, chopped (optional)
½ teaspoon ground cinnamon
- Preheat oven to 375°F. Line a mini muffin pan with 24 paper liners.
- In a medium bowl, whisk together flours, baking powder, and
- In a large bowl, combine 1/3 cup brown sugar and applesauce. Whisk in buttermilk, egg and vanilla until well combined. Gradually add flour mixture into liquid mixture and whisk until smooth. Fold beaten egg whites into the batter.
- Spoon batter into prepared muffin pan and set aside.
- Prepare streusel topping: In a small bowl, combine remaining 1/3 cup brown sugar, flaxseeds, and canola oil with a fork until mixture resembles small crumbs. Stir in chopped walnuts and cinnamon.
- Sprinkle streusel topping over batter in muffin cups, distributing evenly.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Makes 24 servings (1 coffee cake per serving).
Nutrition Facts per serving: 80 calories; 2g fat (0g sat fat, 0.5g mono, 1g poly, 0g trans fat); 10mg cholesterol; 13g carbohydrate (1g fiber, 7g sugar); 2g protein; 80mg sodium; 0% Daily Value (DV) vitamin A; 0% DV vitamin C; 2% DV calcium; 4% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.