Description
Indulge in the delightful flavors of these Healthy Cinnamon Crunch Muffins, a must-try for any breakfast enthusiast!
Ingredients
Scale
Dry Ingredients:
- 2 cups whole wheat pastry flour *
- ¾ cup rolled oats, chopped
- 2 Tablespoons cornstarch (or arrowroot powder)
- 1 Tablespoon baking powder
- 1 ¼ cups maple sugar (or dry sugar of choice) *
- 2 ½ to 3 teaspoons cinnamon (+/-) *
- 1 teaspoon sea salt (+/-) *
Wet Ingredients:
- 1/2 cup cashew butter *
- 1 Tablespoon lemon juice
- 1 cup unsweetened plain plant milk
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla
Optional Topping Ingredients:
- 1 cup rolled oats, chopped
- 2 to 3 Tablespoons pure maple syrup
- 1 Tablespoon maple sugar (or dry sugar of choice) *
- 1 teaspoon cinnamon *
- Pinch sea salt (+/-) *
Instructions
- Preheat the oven to 350 F, middle rack.
- Line the muffin tin with 12 paper liners, set aside.
- Make the Topping (Optional): Place 1 cup rolled oats into the food processor and pulse for 10 seconds, then dump into a mixing bowl. Add all the other Topping Ingredients into the mixing bowl with the oats, stir well and mash the cashew butter into mixture. Pinch the mixture, if it holds together in small crumbles, then it is done. If it still very dry, add a teaspoon of maple syrup until moistened. Set aside.
- Make the Muffins: Place ¾ cup of rolled oats into a food processor, pulse for 60 seconds, then place into a large mixing bowl.
- Place the all the Dry Ingredients into a large mixing bowl with the chopped oats, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Carefully spoon the batter evenly into 12 paper-lined muffin tin, fill nearly up to the top.
- Place a generous amount of the topping onto the muffins, distribute evenly, then press it down to adhere the topping to the muffin batter. The entire tops of the muffins should be evenly coated with the topping. Clean up any stray topping mixture that has fallen on the perimeter of the muffin tin.
- Place in a 350 F preheated oven for 19 to 22 minutes or until set and a toothpick comes out clean.
- Remove the muffin tin from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then move the muffins to a cooling rack. Allow to cool for 30 minutes, then enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 12 regular-sized muffins