Cinnamon Crumble Muffins (45 minutes)

Cinnamon Crumble Muffins (45 minutes)

Quick and cinnamony muffins that are ready in no time. With delicious crumble made from fine oatmeal, these beauties are a real treat. Vegan, gluten-free and lactose-free.

Prep Time 15

Baking time 30

Total Time 45

Servings Muffins

Calories 212kcal

Ingredients

FOR THE CRUMBLE:

30 g Oatmeal gluten-free
40 g Gluten free flour mix or other gluten-free flour of your choice
30 g Raw cane sugar alternatively coconut blossom sugar
2 tbspn Cinnamon
30 ml maple syrup
30 ml Coconut oil melted, alternatively margarine or another tasteless baking oil

FOR THE DOUGH:

90 g Oatmeal gluten-free
150 g gluten free flour mix according to this recipe or bought ready
2 tbspn Almond flour
50 g Raw cane sugar ½ cup
2 tbspn Baking powder
½ tbspn Baking soda
250 ml Oat milk gluten-free, or other gluten-free plant milk of choice
125 g Apple pulp
55 ml Coconut oil melted, alternatively margarine or another tasteless baking oil

Metrisch - Tassenangaben

Instructions

Preheat the oven to 180 °C convection (200 °C upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
FOR THE CRUMBLE provide a bowl. Add in oat flour, gluten-free flour blend, almond flour raw cane sugar, cinnamon maple syrup and coconut oil and mix with hands until a compact, slightly crumbly dough is formed. Note: If you don't like the crumble so crumbly, you can substitute rolled oats for the oat flour.
30 g Oatmeal, 40 g Gluten free flour mix, 30 g Raw cane sugar, 2 tbspn Cinnamon, 30 ml maple syrup, 30 ml Coconut oil, 2 tbspn Almond flour
FOR THE MUFFINS Provide a large baking bowl, add in oat flour, gluten free flour mix, raw cane sugar, baking powder and baking soda. Mix the dry ingredients well until everything is well combined and lumps have dissolved.
90 g Oatmeal, 150 g gluten free flour mix, 50 g Raw cane sugar, 2 tbspn Baking powder, ½ tbspn Baking soda
Add oat milk, apple pulp and coconut oil. Mix until a smooth and compact dough is formed. If the dough is too dry, add a sip of vegetable milk, if too runny, add a touch more flour.
NOTE: Do not add too much liquid, the dough should be compact rather than too liquid.
250 ml Oat milk, 125 g Apple pulp, 55 ml Coconut oil
Divide the batter evenly among the muffin cups with a spoon and garnish with the sprinkles.
Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool and enjoy.
Store leftovers (if any) in an airtight box in the refrigerator for up to 5 days. Can be kept frozen for up to one month.

Nutrition