Mini Morning Coffee Cakes

18 minutes

12 servings

Set your alarm for “cake” o’clock! Made in the Muffin Maker, these mini cakes are already perfectly portioned, which means no messy slicing—all the yummy, crumbly topping stays on the cake, instead of ending up on the counter. And we are so down for cake first thing in the morning! Serve alongside yogurt and berries for a balanced, nutritious breakfast.

Ingredients

  • 1 pkg Happy Birthday Cake Mix
  • 2 eggs
  • 1⁄2 cup milk, your choice
  • 1⁄3 cup oil
  • 1 tsp Cinnamon (Ground)
  • 1 tsp vanilla extract
  • 1⁄2 cup almond flour
  • 2 tbsp brown sugar
  • 1⁄2 tbsp Cinnamon (Ground)
  • 2 tbsp unsalted butter, melted

Preparation

  • In a large bowl, whisk cake mix with eggs, milk, oil, 1 tsp cinnamon, and vanilla until just combined.
  • In a small bowl, combine almond flour, brown sugar, and remaining 1⁄2 tbsp cinnamon. Stir in melted butter. Streusel mixture should be crumbly.
  • Divide half the batter into Muffin Makers so wells are 1⁄3 full (about 2 tbsp each). Sprinkle 1⁄2 tbsp streusel into each well. Top with remaining batter, then remaining streusel.
  • In two batches, microwave on high for 2 1⁄2 min. Rest in pan for 5 min before unmolding. Or, bake in preheated 375° F oven for 13–15 min, or until a toothpick comes out clean. Cool before unmolding.

Nutritional Information

Per serving: Calories 220, Fat 11 g (Saturated 2.5 g, 0.1 0 g), Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 26 g (Fiber 1 g, Sugars 16 g), Protein 3 g.

Tips

Wrap cakes well, then freeze for up to 1 month for fast, grab-and-go breakfasts. Defrost overnight in the refrigerator, and warm on low in the oven or microwave, if desired.

Tips

Wrap cakes well, then freeze for up to 1 month for fast, grab-and-go breakfasts. Defrost overnight in the refrigerator, and warm on low in the oven or microwave, if desired.

Perfectly Balance Your Plate

For breakfast, serve with 3⁄4 cup plain 2% Greek yogurt and 1 cup fruit.