Wholesome Oatmeal Coffee Cake Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tsp Lemon juice

• Pasta & Grains

  • 1/4 cup Oats, old fashioned

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 1/2 cups Oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 9/16 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almond breeze almondmilk

Found on uprootkitchen.com

Description

Ingredients

• 1 and ½ cups oat flour
• 1 and ½ cups whole wheat pastry flour
• 1 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup brown sugar
• ½ cup coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Almond Breeze Almondmilk, Vanilla Unsweetened
• 1 teaspoon lemon juice
• ¼ cup old fashioned oats
• ¼ cup brown sugar
• 1 tablespoon coconut oil

Directions

• Preheat the oven to 350.
• Stir together oat flour, whole wheat pastry flour, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, stir together brown sugar and melted coconut oil (measured when solid). Allow it to cool for a minute, and then whisk in eggs, vanilla, almond milk and lemon juice.
• Stir wet ingredients into the dry until just combined.
• In a small bowl, use your fingers to combine the oat topping ingredients until crumbly.
• Line a muffin tin with liners. Divide batter into 12 muffins and sprinkle on the oat topping.
• Bake the muffins for 20 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan before enjoying.