Muffin Base Ingredients
- 2 cups oat flour (I like to make sure it’s truly gluten free!)
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup (or if you want something sugar free, but I do find I need to increase the amount used when I use this option)
- 1/3 cup melted coconut oil
- 2/3 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups frozen raspberries
And the Topping:
- 3/4 cups oat flour
- 1/2 cup rolled oats
- 1/2 cup coconut sugar (substitute brown sugar free option)
- 1/2 cup chopped walnuts
- 1/4 cup melted coconut oil
- pinch salt
Prep: Preheat oven to 350F and grease muffin tin.
Dry Mix: Combine flour, oats, baking powder, baking soda, cinnamon, and salt.
Wet Mix: Combine eggs, maple syrup, coconut oil, almond milk, vanilla, and almond extract.
Combine: Gradually add dry to wet, whisking then folding until mixed. Let batter rest 10 minutes.
Crumble: Mix crumble topping ingredients in a separate bowl.
Add Raspberries: Gently fold raspberries into the batter.
Fill & Top: Fill muffin tins almost full, then top with crumble.
Bake: Bake 24-26 minutes, until done.
Cool: Cool completely before serving.
