Oatmeal Cinnamon Muffins

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www.theconsciousplantkitchen.com

These Oatmeal Cinnamon Muffins are easy healthy oatmeal muffins with a delicious cinnamon flavor and crunchy cinnamon crumb on top.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oatmeal-cinnamon-muffins/ or scan the QR code here ➡️

Prep Time30

Cook Time20

Total Time50

Servings: muffins

Calories: 264.3kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 cup Old-Fashioned Rolled Oats
1 ¾ cup All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 tablespoon Cinnamon
½ teaspoon Salt
½ cup Avocado Oil or melted butter
½ cup Maple Syrup
1 teaspoon Vanilla Extract
¼ cup Unsweetened Applesauce

Cinnamon Oat Crumb Topping

⅓ cup All-Purpose Flour
2 tablespoons Old-Fashioned Rolled Oats
½ teaspoon Cinnamon
¼ cup Coconut Sugar or soft brown sugar
3 tablespoons Dairy-Free Butter (Unsalted) softened

Instructions

Soak Oats

In a large bowl, add rolled oats, almond milk, and apple cider vinegar. Set aside 20 minutes until the oats soften and soak up some liquid. This step is not optional, or the muffins won't hold their shape.
Meanwhile, prepare the cinnamon oats crumble.

Oat Crumble Topping

In a small bowl, stir flour, oats, cinnamon, and sugar. Add softened plant-based butter and use your fingertips to rub into the dry ingredients to form a crumble texture. Set aside.

Muffin Batter

Preheat oven to 400°F (200°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
In a large bowl, stir the remaining dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
Stir the wet ingredients into the dry: applesauce, maple syrup, vanilla extract, avocado oil, and soaked ingredients from Step 1. Stir until the batter is smooth.
Fill the prepared muffin pan evenly with the batter and sprinkle the cinnamon crumble toppings on top of each muffin.
Bake for 5 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and keep baking for 15-18 minutes until a pick inserted in the center come out clean.
Cool down on a wire rack before serving.

Storage

Store leftovers in the fridge for up to 4-5 days in an airtight container or freeze them in freezer bags for up to 1 month. Thaw at room temperature.

Equipment

Nutrition