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)
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.
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.
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.