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Monday, August 26, 2013

Maple Brown Sugar Oatmeal Muffins



Muffins are great because they are perfect for when you are in a rush. Just grab and go. Most days I end up eating breakfast at my desk at work. Having food available that I can easily take with me is so helpful in the mornings.
If you enjoy maple brown sugar oatmeal, you will love these muffins. I made a couple of changes to the original recipe. First, I didn't have coconut oil, so I used some butter and some canola oil. Second, I didn't have enough maple syrup so I just used what I had which actually turned out great. I'm not sure that I would have wanted the muffins to be any sweeter. Third, since I ran out of maple syrup, I used honey in the topping. I'm not sure that this worked as well as syrup would have but it was better than nothing in a pinch.
I posted the original recipe below, which happens to be dairy free {unless you use butter} and egg free, so if you have allergies or sensitivities to those products you can still enjoy these muffins!
The muffins were delicious and I definitely plan to make them again. Maybe next time I will try adding some walnuts or pecans to the batter. So tell me...what's your favorite muffin?
{Can I just say how much I love that mug? I found it super cheap at a department store. Ok, tangent over.}

Maple Brown Sugar Oatmeal Muffins
from: www.motherthyme.com
yield: 10-12 muffins

Ingredients
1 3/4 c. all-purpose flour
1/3 c. old fashioned rolled oats
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup coconut oil, melted
1/2 cup almond milk {or whatever milk you like}
1 tsp. vanilla extract
1/3 c. light brown sugar
1/2 c. pure maple syrup {Please not the fake stuff!!}
Topping
2 Tbsp. all-purpose flour
2 Tbsp. old fashioned rolled oats
1 Tbsp. light brown sugar
1 Tbsp. pure maple syrup {Again, please use the real stuff!}

Instruction
1. Preheat oven to 350 degrees F. Line muffin pan with paper liners or spray with nonstick spray.
2. In large bowl combine flour, oats, baking powder, cinnamon, and salt.
3. In a smaller bowl, combine coconut oil, almond milk, vanilla extract, brown sugar, and maple syrup.
4. Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir until combined.
5. Divide batter evenly in muffin pan.
6. Topping - In a small bowl combine flour, oats, brown sugar, and maple syrup until crumbly. Sprinkle over unbaked muffins.
7. Bake for 20-25 minutes or until toothpick/cake tester inserted in the middle comes out clean.
8. Cool in pan for about 5 minutes before transferring to a wire rack to finish cooling.



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