Streusel Muffins combine a soft, spiced base with a sweet, crumbly topping. Perfect for breakfast or a cozy afternoon treat, they bring a balance of flavor and texture without being overly sweet.
Ingredients:
Topping:
- 2 tablespoons oat flour
- 3 tablespoons light brown sugar, packed
- 1/4 teaspoon ground ginger
- 2 teaspoons cold unsalted butter
Muffin:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup rolled oats
- 3/4 cup almond milk
- 1/4 cup maple syrup
- 1/3 cup mashed banana
- 1 large egg
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/3 cup chopped dried apricots (optional)
Directions:
- Preheat oven to 375°F. Lightly grease a 12-cup muffin pan.
- For the topping, mix oat flour, brown sugar, and ginger. Cut in cold butter until crumbly. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, and oats.
- In another bowl, whisk almond milk, maple syrup, banana, egg, coconut oil, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined. Fold in dried apricots.
- Divide batter evenly among muffin cups and sprinkle with streusel topping.
- Bake 18-22 minutes until golden and a toothpick inserted comes out clean. Cool slightly before serving.
