Ingredients
Scale
Muffins
- 3/4 cup whole wheat flour
- 1 1/4 cup quick-cooking oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 large egg
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened vanilla almond milk (or regular milk)
- 1/2 cup brown sugar
- 2 Tbsp. coconut oil, melted (or canola/vegetable oil)
- 1 tsp. vanilla extract
- 1/2 cup raisins
Topping
- 2 Tbsp. quick-cooking oats
- 2 Tbsp. sliced/slivered almonds
- 1 Tbsp. brown sugar
- 1 Tbsp. coconut oil, melted (or butter)
Instructions
- Preheat oven to 400°F. Lightly oil a muffin tray, or line it with 12 paper/silicone muffin liners.
- Prepare topping: In a small bowl, combine oats, almonds, and brown sugar. Add melted coconut oil and mix until well combined. Set aside.
- In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside. Beat egg in a medium mixing bowl. Whisk in applesauce, almond milk, brown sugar, coconut oil, and vanilla. Add wet ingredients to dry ingredients, mixing lightly until just combined. Fold in raisins.
- Divide batter evenly among the 12 muffin cups. Using your fingers, sprinkle topping onto each muffin.
- Bake muffins for 18-20 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 20 mins