Coffee Cake Muffins

Ingredients:

Batter:

1 1/2 cups whole grain gluten free flour blend of choice

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

3/4 cup favorite plant based milk (I used a gluten free oat milk)

1/3 cup extra light olive oil

2 eggs

Streusel:

1/2 cup coconut sugar

1 cup gluten free oat flour

1 tsp cinnamon

1 tsp nutmeg

1/4 cup vegan soy free butter

Baking Instructions:

1. Preheat the oven to 375 degrees and line a muffin tin with 12 cupcake liners.
2. Mix together the flour, cinnamon, nutmeg, baking powder and baking soda for the batter. Set aside.
3. Whisk together the “milk”, oil, and eggs. Add to the dry ingredients and blend well until smooth. Let it sit while you make the streusel.
4. Mix together the coconut sugar, oat flour, cinnamon and nutmeg. Using clean hands, mix in the vegan butter until you have large crumbs and no leftover dry ingredients.
5. Divide half the batter among the 12 muffin cups. Sprinkle the batter with half of the streusel topping.
6. Top off the muffin cups with the rest of the batter, and sprinkle the remaining streusel topping on all the muffins.
7. Bake in the preheated oven for 15 minutes. The muffins will have puffed, be golden and a toothpick inserted in the center will come out clean.
8. Let the muffins cool for at least a few moments before digging in.