Description
This healthy coffee cake is soft, moist, and layered with a cinnamon crumble topping. Made with oat flour, Greek yogurt, and naturally sweetened ingredients, it is a wholesome twist on a classic treat.
Ingredients
- 1 cup plain 0% Greek yogurt
- 3 eggs
- 1 brown banana, mashed (about 1/2 cup)
- 3 tablespoons maple syrup
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 cups oat flour (blended oats)
- 1/2 cup collagen powder (or unflavoured protein powder or additional oat flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup coconut sugar (or brown sugar)
- 2/3 cup oat flour (or oats)
- 1 teaspoon cinnamon
- 3 tablespoons butter, room temperature
- 1 ounce baker’s white chocolate
- 1 tablespoon milk
- 1 to 2 teaspoons vanilla protein powder, optional
Instructions
- Preheat the oven to 350°F and line an 8×8-inch square baking dish with parchment paper.
- In a medium bowl, whisk together the Greek yogurt, mashed banana, maple syrup, olive oil, vanilla extract, and eggs until smooth and combined.
- In a separate bowl, whisk together the oat flour, collagen or protein powder, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Prepare the crumble topping by mixing the coconut sugar, oat flour, cinnamon, and butter in a bowl. Use a fork or your fingers to work the butter into the dry mixture until crumbs form.
- Spread half of the batter into the prepared baking dish. Sprinkle half of the crumble topping over the batter. Repeat with the remaining batter and crumble topping.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the topping, microwave the white chocolate in a small microwave-safe bowl for about 45 seconds, stirring as needed until melted. Add the milk and whisk until smooth. Stir in vanilla protein powder if using for a thicker glaze.
- Allow the coffee cake to cool, then drizzle with the white chocolate topping. Slice into 9 pieces and serve.
Notes
- Protein powder types may affect the texture and baking time slightly.
- Additional oat flour can be used instead of collagen powder for a nut-free option.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Warm slices slightly before serving for the best texture.
- Chopped nuts can be added to the crumble topping for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 11 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
