In the Marley Kitchen: Maple Ginger Oat Muffin
My boys love muffins so I am always trying to create healthy alternatives. They love this recipe for Maple Ginger Oat Muffins. Try it out this weekend and let me know what you think.
1 cup whole wheat flour
3/4 cup rolled oats
1/2 cup oat flour or 1/2 cup plus 2 tablespoons oats finely ground in a food processor
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup plus 2 tablespoons non-fat milk
1/2 cup pure maple syrup
1/4 cup cocomon coconut oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1 tablespoon cold cocomon coconut oil cut into small pieces
3 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, ginger, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, coconut oil, eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be a bit lumpy). Divide the batter evenly between the prepared muffin cups.
For the crumb topping: In a small bowl, quickly rub the cold coconut oil, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Let the muffins cool in the pan for 5 minutes, then remove and enjoy!