Ingredients
Units
Scale
Muffin Batter:
- 1 1/2 cup oats (oat flour)
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 2 eggs (beaten)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup maple syrup
- 1/3 cup almond milk
- 1 16 oz can pumpkin puree
Pumpkin Coconut Crumble Topping:
- 3 tbsp coconut oil
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 cup shredded coconut ((I shredded my dry coconut in a high speed blender))
- 1/4 cup gluten free oats
Instructions
- Preheat oven to 350 F and line muffin tin with liners or DIY your own parchment liners (We explained this above)
- Make topping before starting the muffin batter. Combine coconut oil, coconut sugar, oats, cinnamon, coconut flakes in a small bowl. Mix until the ingredients are clumped together.
- In a high powered blender, blend oats until flour consistency is achieved.
- In a large bowl, add oat flour, tapioca flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Whisk together.
- In a medium bowl, add eggs, maple syrup, olive oil and almond milk. Mix until wet ingredients are combined.
- Pour wet ingredients to dry ingredients. Fold wet mixture into the dry mixture with a spatula until fully incorporated. You should not see any dry ingredients or clumps of dry mixture, but do not over mix.
- Fold in pumpkin puree until completely mixed in.
- Using a 1/4 cup measuring cup, pour batter into prepared muffin tines. Batter should fill 3/4 of each tin.
- Bake in oven for 20 mins.
- After done baking, remove the muffins from the oven. Cool for 10 minutes before eating. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American