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The soft and moist pastry with a subtle hint of coffee is perfectly complemented by crunchy walnuts and fruity prunes. These muffins taste heavenly delicious and are very aromatic. They are also vegan and easy to make. You can find a detailed coffee cake muffins recipe with the exact quantities and step-by-step instructions below.
With coffee taste and aroma
These muffins taste and smell slightly of coffee, similar to the vegan coffee nut bundt cake. The batter is prepared with instant coffee. The more powder you add, the more intense the taste will be.
With any nuts and dried fruits
My muffins contain dried plums and walnut kernels. The two ingredients combine perfectly in terms of taste and also complement the coffee batter very well.
Optionally, you can use other nuts for the recipe, such as peanuts, almonds or hazelnuts, just like for the apple bread. The muffins are also delicious with any dried fruits, such as dried apricots or cranberries.
No egg and no butter
The batter for these coffee cake muffins contains only plant-based ingredients. It is egg-free and butter-free, just like the batter for the vegan banana muffins with chocolate chips.
I made it with soy milk. However, any other plant-based milk will work just as well.
Vegetable oil makes the vegan coffee cake muffins moist and soft. A ripe banana acts as a binding agent in the batter, similar to the baby cookies recipe, and makes the consistency even moister.
These vegan coffee cake muffins are
- moist,
- nutty,
- soft,
- fruity,
- incredibly tasty,
- aromatic,
- with banana,
- without eggs and other animal products,
- quick and easy to make,
- ideal for a regular tea round or a party.
How to make vegan coffee cake muffins: tips and tricks
- Use a very ripe or overripe banana for the batter.
- You can adjust the amount of sugar to taste.
- You can use other nuts instead of walnuts.
- You can replace prunes with any dried fruits.
- You can also refine the batter with sweet spices, such as cinnamon.
- I used soy milk. Any other plant-based milk alternative is also suitable.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long. Otherwise the muffins could taste tough and not soft.
- Do not bake the coffee cake muffins for longer than necessary so that they taste moist. Do a stick test to check whether they are done.
Have you made vegan coffee cake muffins using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and tasted.
Try out these other vegan pastry recipes:
- Vegan orange cinnamon rolls with vanilla sauce
- Black bean brownies – vegan recipe with almonds
- Vegan carrot cake cupcakes with coconut cream frosting
Vegan coffee cake muffins
Equipment
- muffin baking tin
Ingredients
- 100 g walnut kernels
- 100 g prunes
- 250 ml plant-based milk (soy milk in my case)
- 4 tsp instant coffee
- 100 g sugar
- 1 pinch of salt
- 1 very ripe banana
- 120 ml vegetable oil
- 250 g flour
- 1 tsp baking cocoa
- 7 g baking powder
- vegetable oil for greasing the muffin tin
- flour for dusting the muffin tin
Instructions
- Grease the muffin baking tin with vegetable oil and dust with flour, tapping off the excess flour. Or line it with paper baking cups.
- Roast walnuts in a frying pan or in the oven and chop them coarsely.
- Cut prunes into small pieces.
- Heat plant-based milk and dissolve instant coffee in it.
- Add sugar and salt and stir until dissolved.
- Mash banana with a fork.
- Add vegetable oil and the banana to the coffee mixture and stir briefly.
- Mix flour with baking cocoa and baking powder.
- Add the flour mixture to the coffee mixture and mix briefly but vigorously to form a homogeneous, thick batter.
- Briefly stir the walnut and prune pieces into the batter.
- Fill the muffin tins about 3/4 full with the batter and bake the coffee cake muffins in a preheated oven at 356 °F (180 °C) for approx. 20 minutes.
Notes
- Use a very ripe or overripe banana for the batter.
- You can adjust the amount of sugar to taste.
- You can use other nuts instead of walnuts.
- You can replace prunes with any dried fruits.
- You can also refine the batter with sweet spices, such as cinnamon.
- I used soy milk. Any other plant-based milk alternative is also suitable.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long. Otherwise the muffins could taste tough and not soft.
- Do not bake the coffee cake muffins for longer than necessary so that they taste moist. Do a stick test to check whether they are done.
- Take note of the detailed tips and tricks for making the vegan coffee cake muffins at the top of the article.
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