Maple Honey Oat Muffins - Better Batter Gluten Free Flour

Maple Honey Oat Muffins

These muffins are sweetened with maple and honey and perfect for kids snacks. Theyre quick to make and easy to freeze, a working mom’s dream.  

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12 Servings
10 Minutes Prep
20 Minutes Cook

These muffins are sweetened with maple and honey and perfect for kids snacks. Theyre quick to make and easy to freeze, a working mom’s dream.

 

Ingredients

Ingredients:
1 Cup Better Batter Gluten Free Flour
3/4 Cup certified GF rolled oats
1/2 Cup certified gluten free oat flour (you can make your own by grinding 1/2 Cup + 2 Tablspoons of oats in your food processor or blender until its a fine powder)
1 Tablespoon baking powder
1.5 teaspoons cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon pumpkin pie spice
1 Cup + 2 Tablespoons Dairy Free Milk
1/4 Cup Maple syrup
1/4 Cup Honey
1/4 Cup Oil
2 large eggs at room temperature
1 teaspoon vanilla extract
Crumb Topping:
3 Tablespoon Better Batter Gluten Free Flour
1 Tablespoon cold margarine or dairy free shortening, cut into small cubes
1 Tablespoon brown sugar
1/2 Teaspoon pumpkin pie spice

Instructions

Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with paper liners
In a large bowl whisk together flour, oat flour, oats, baking powder, cinnamon, kosher salt, and pumpkin pie spice. Set aside
In a medium bowl, mix together dairy free milk, eggs, maple syrup, honey, oil, and vanilla extract.
Make a well in centre of the large bowl with dry ingredients. Pour the wet ingredients into the well. Mix together until just combined, the mixture will be a bit runny and lumpy, this is fine.
Pour the mixture into the prepared muffin cups.
Prepare the crumb topping: Mix ingredients together in a small bowl. Using your fingers or a fork, combine until fine crumbs appear. Evenly distribute crumbs on top of each muffin.
Bake for 18-20 minutes or until a cake tester comes out clean.

 

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