Description
Moist oat‑flour muffins with Greek yogurt and a cinnamon‑brown‑sugar crumble topping, inspired by coffee‑cake flavors.
Ingredients
- 1¾ cups oat flour
- 2 large eggs
- 1 cup plain Greek yogurt (e.g. FAGE 2 %)
- ½ cup milk of choice
- 5 tbsp coconut oil, melted
- ½ cup brown sugar (or coconut sugar)
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Crumble topping:
- 3 tbsp coconut flour
- ¼ cup brown sugar (or coconut sugar)
- 2 tbsp butter or coconut oil, melted
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with silicone or paper liners.
- In a bowl, whisk eggs and brown sugar together.
- Stir in Greek yogurt, milk, melted coconut oil, and vanilla until smooth.
- In another bowl, combine oat flour, baking powder, and cinnamon.
- Add dry mix to wet ingredients and stir until just combined.
- Fill each muffin cup about ¾ full.
- Mix crumble topping ingredients together; sprinkle over each muffin.
- Bake 22–24 minutes, until a toothpick comes out clean.
- Let cool before serving.
Notes
- Can substitute coconut sugar or regular brown sugar.
- Use butter in topping if preferred over coconut oil.
- Make it vegan by swapping eggs and dairy with flax‑eggs and non‑dairy yogurt/milk.