Makes 12 muffins
I had so much fun demoing these on the meditation app Insight Timer If you aren't vegan, you can use 1 egg instead of the flax seed, honey, or granulated sugar instead of the maple syrup
2 cups oat flour
2 tablespoons cornstarch
1 tablespoon ground flaxseed
1 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup oat milk
1/3 cup pure maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
Zest and juice of 1 lemon
2 medium apples, grated (I prefer Granny Smith or pippins)
Cinnamon Streusel Topping
1 cup oat flour
1/2 cup oats
¼ cup coconut sugar
1 teaspoon ground cinnamon
¼ cup melted coconut oil
Preheat oven to 350˚F. Line a muffin pan with cupcake liners.
For the muffins:
Whisk the oat flour, cornstarch, flaxseed, cinnamon, baking soda, and salt in a medium mixing bowl until combined.
Whisk the oat milk, maple syrup, coconut oil, vanilla, lemon zest, and lemon juice in a liquid measuring cup until combined.
Stir in the apples.
Scoop the muffin batter into the muffin pans, almost to the top. Set aside.
For the streusel topping:
Whisk the oat flour, oats, coconut sugar, and cinnamon in a small bowl.
Add the coconut oil and stir until the mixture comes together and begins to form clumps.
Sprinkle the streusel on top of each muffin.
Place in the oven and bake for about 20-22 minutes or until the spring back when lightly touched.
Remove from the oven, allow to cool for 5 minutes, then remove from the pan.
Store at room temperature for 2 days. Freeze for longer storage. To defrost: pull muffins out of the freezer at least 4 hours before serving.. Reheat in the oven, toaster oven until warm or microwave for 10 seconds.