Oatmeal & Berry Muffins with Cinnamon Topping

Oatmeal & Berry Muffins with Cinnamon Topping

These yummy oatmeal & berry muffins include whole, plant-based foods. They are easy to customize, so make them with your favorites! They’re equally delicious without the cinnamon topping, if you’re in a hurry or cinnamon just isn’t your thing.

What You Need:

1 c whole wheat flour 1/2 c oatmeal ground into flour (you can do this in a coffee grinder, food processor, or blender)

3/4 c coconut sugar (you can also use white sugar)

1/2 tsp salt

2 tsp baking powder

1/3 c olive oil 1 egg (you can also use flax, chia, or psyllium egg)

1/3 c milk of choice (we used unsweetened cashew pecan)

1 c fresh or frozen berries (you can also use pineapple, papaya, mango, peach, or apple chunks)

For Topping:

1/2 c coconut sugar (you can also use white sugar)

2 tbsp whole wheat flour

2 tbsp oatmeal ground into flour

1 tbsp whole oatmeal

1/4 c coconut oil or butter, cold

1 1/2 tsp cinnamon

What You’ll D0:
Preheat oven to 400 F. Grease or line 12 cup muffin pan.

For Topping:

Mix together sugar, whole wheat and oat flours, oatmeal, and cinnamon until well combined. Cut in coconut oil or butter with either a pastry cutter or fork until mixed and evenly clumpy. Place in refrigerator.

For Muffins:

In large bowl, mix together whole wheat & oatmeal flours, sugar, salt, and baking powder. Set aside.
In small bowl whisk together milk, oil, & egg. Add to dry ingredients and mix until just incorporated. Fold in fruit.
Divide mix into prepared muffin cups and top with cinnamon topping. Bake for 15-20 mins, checking for done-ness with a toothpick. Allow to cool on cooling rack or enjoy warm.

Enjoy!