I have made these a few times when in a pinch for time and don’t have the headspace to follow a recipe when in the frenzy of a morning rush. I made these for a class I taught and for a dear friend’s office- and they were a hit both times!
I first picked up this coffee cake mix at Whole Foods. The mix is a collaboration between Stella Eats and Just Dates, and you can also order a bag of it here.
- What initially caught my eye to this mix was the simple, low-inflammatory ingredient list, which can be helpful for families avoiding gluten, dairy, or grains. These muffins do contain nuts, so they’re not allergy-friendly for everyone, but they are:
- -Gluten-free
- -Dairy-free
- -Grain-free
- -Naturally sweetened with dates
Ingredients include:
Almond flour, organic date sugar, tapioca flour, coconut flour, baking soda, cinnamon, and sea salt.
From a feeding perspective, muffins like these can work well for picky eaters because they’re predictable in texture, easy to hold, and low-pressure. Plus, they’re freezer-friendly, so you can make a batch ahead of time and pull one out later for a snack or “treat” without extra effort.
This isn’t about perfection — it’s about having a few reliable options that support calmer, more confident food moments for your family.
Cinnamon Mini Coffee Cake Muffin Recipe
Ingredients:
- 1 Bag of Stella Eats Coffee Cake Mix
- 2 farm eggs
- ½ cup of unsweetened almond milk (I used the brand Malk)
- 1/4 cup of melted butter (I used vegan Miyoko’s)
Instructions:
- Follow the instructions on the back of the package.
- Bake in a 24 piece mini-muffin tin at 350 degrees for about 12-14 minutes. Let them cool or about 10 minutes before removing them from the pan. You will be able to make a total of about 32 mini muffins.
