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 flourÂ
1/2 cup oats
¼ cup coconut sugar
1 teaspoon ground cinnamon
¼ cup melted coconut oil
Preheat oven to 350ËšF. 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.Â
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:Â
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.Â
To bake:
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.
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