Brown Sugar Oatmeal Breakfast Muffins



I’d like to say that I created these muffins entirely on purpose but that certainly wasn’t the case. I had this immense craving one day for a  crumbly blueberry muffin and so I decided to whip some up for the busy week ahead. Well, I may just go and blame my baby brain for this one but guess who forgot the one crucial ingredient? Halfway through the baking process and while I was eagerly drooling the time away I realized that I had left out the blueberries. Seriously, what’s a blueberry muffin with the blueberry!? Well, that’s exactly what I’m giving to you. Happy accident maybe but truthfully missing blueberries aside these muffins turned out delicious and everything I wanted in a yummy, crumbly treat. Packed with whole grains and just the right touch of sweetness these muffins make the perfect breakfast or snack when you’re craving an on-the-go meal.


Brown Sugar Oatmeal Breakfast Muffins

Gluten-free/Egg-free/Nut-free

Makes: 6 jumbo muffins/ Prep time: 10 minutes/ Bake time: 25 minutes

Crumble topping

  • 1/2 c rolled oats or oatmeal cereal (I used Trader Joe’s Ancient Grain and Superseed Oatmeal)
  • 1/4 c light brown sugar
  • 4 tbsp Earth Balance Vegan Spread, room temperature + more for pan
  • 1/2 tsp cinnamon

Muffins

  • 1 1/2 c gluten-free baking flour + more for pan
  • 1/2 c rolled oats or oatmeal cereal (I used Trader Joe’s for this step too)
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 c applesauce
  • 1/4 c light brown sugar
  • 2 flax eggs (2 tbsp flax seeds + 4 tbsp water)
  • 1/4 c organic vanilla greek yogurt
  • 3/4 c unsweetened almond milk
  1. Preheat oven the 400F. Lightly grease a jumbo muffin pan with Earth Balance spread and dust with flour. Set aside.
  2. In a small bowl mix the flax eggs and let sit for at least 5 minutes.
  3. In another small bowl combine the topping ingredients and set aside.
  4. In a large mixing bowl sift the flour, oatmeal, baking powder and cinnamon together.
  5. In a separate smaller bowl, combine the applesauce, brown sugar, flax eggs, yogurt and almond milk and mix to thoroughly combined.
  6. Pour the wet ingredients into the dry and mix well to incorporate.
  7. Spoon the mixture evenly into each of the greased muffin cavities. Sprinkle each generously with the topping mixture and press in gently to stick.
  8. Bake for 20 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean

Note: These Muffins can be stored for up to 3 days in the fridge or frozen.

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