Cinnamon Cappuccino Sour Cream Muffins

June 28, 2012 at 6:09 am 3 comments

I think a little morning pick-me-up is in order! These grain-free, high-protein treats are a great way to start your day.

I am not a routine coffee drinker but I do enjoy the flavor in certain treats (ie. Coffee ice cream with chocolate chips = love) so I thought I would make a muffin version. I was very pleased with the results! The coffee flavor, in my opinion, is not overwhelming and the cinnamon complements the other ingredients and flavors nicely. These muffins are springy and light in texture while at the same time filling and hearty.

Cinnamon Cappuccino Sour Cream Muffins


1 cup almond flour (or other nut meal – I wanted to try hazelnut flour but didn’t have enough!)
3 Tbsp vanilla whey protein powder (use chocolate whey for a lightly flavored mocha version)
2 Tbsp granulated sweetener (coconut palm sugar, sucanat or xylitol)
1/4 – 1/2 tsp ground cinnamon
1/4 tsp Himalayan pink sea salt
1/8 tsp pure stevia powder or more or less to taste (or another 2-3 Tbsp sweetener)
1 tsp baking powder
1/4 cup non-dairy milk (coconut, soy or almond)
1 Tbsp espresso powder
6 Tbsp sour cream
2 Tbsp coconut oil, melted (ghee, Earth Balance or butter can also be subbed)
1 egg, room temperature and whisked
1/2 tsp pure vanilla extract

Optional: 1/3 cup mini chocolate chips or cacao nibs for “mocha” version


1. Preheat oven to 325F and line a muffin tin with 6 muffin liners or grease well with oil or butter.
2. In a large mixing bowl, combine almond flour through xanthan gum and set aside.
3. In a small mixing bowl, combine non-dairy milk and coffee granules, stir for one minute and let sit for 5-10 until well incorporated and mixture comes to room temperature (this will avoid coconut oil hardening in next step)
4. Add eggs, coconut oil and vanilla to the coffee-milk mixture and stir to combine well.
5. Mix wet into the dry ingredients and stir until well combined. Divide into prepared muffin cups and bake for 22-24 minutes or until a toothpick is inserted and cooked through completely. Remove from oven and let cool in pan. Enjoy!

Makes 6 muffins
Store leftover muffins in the refrigerator.

Entry filed under: Breads, Breakfast, Gluten Free, Refined Sugar Free, Sides and Snacks. Tags: , , , , , , , .

Maple Pecan Pie Bars (vegan) – SRC Raw Cacao-Coconut Fudge Bites (Vegan)

3 Comments Add your own

  • 1. JennyO  |  July 1, 2012 at 7:26 am

    Nyumm… I seem to be on a sour cream and cream cheese cooking kick lately ๐Ÿ˜‰ this follows a theme hmmm…

  • 2. Heidi @ Food Doodles  |  July 3, 2012 at 5:34 pm

    I’m with you, not a regular coffee drinker, but I LOVE the flavor in treats. And occasionally I’ll enjoy a coffee, but not very often. These look delicious! Love that coffee flavor ๐Ÿ˜€

  • 3. SRC: Pumpkin and Sausage Pizza | The Pajama Chef  |  October 16, 2016 at 10:01 pm

    […] what to make, but I finally narrowed it down. Breakfast Quesadillas sounded interesting, as did Cappuccino Sour Cream Muffins. But I must have been in a pizza mood when recipe choosing because I loved the sound of anything […]


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