Maple and Brown Sugar Oatmeal Muffins (dairy free, egg free)
A dairy free, egg free muffin that tastes like a muffin and scone all in one.
- Yield: 12 muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 1/3 cup old fashioned rolled oats
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/3 cup light brown sugar
- 1/4 cup pure maple syrup
Maple and Brown Sugar Topping
- 2 tablespoons all-purpose flour
- 2 tablespoon old fashioned rolled oats
- 1 tablespoon light brown sugar
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
- In a large bowl combine flour, oats, baking powder, cinnamon and salt.
- In a small bowl stir together coconut oil, almond milk, vanilla extract, brown sugar and maple syrup.
- Make a well in the center of the flour mixture and pour in wet ingredients. Stir wet and dry ingredients together until combined. Batter will be thick.
- Pour or spoon batter into muffin pan dividing batter evenly to fill each about 2/3 full.
Maple and Brown Sugar Topping
- In a small bowl combine flour, oats, brown sugar and maple syrup until crumbly. Sprinkle mixture evenly over muffins.
- Bake in preheated oven for about 20-25 minutes until tester inserted into the center of the muffins comes out clean.
- Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.
Nutrition
- Calories: about 210 calories each