Oatmeal Cinnamon Muffins – Almond Milk – Apple Cider Vinegar – Old-Fashioned Oats – All-Purpose Flour – Baking Powder – Baking Soda – Cinnamon – Salt – Avocado Oil – Maple Syrup – Vanilla Extract – Egg CINNAMON OAT CRUMB – All-Purpose Flour – Old-Fashioned Oats – Cinnamon – Coconut Sugar – Unsalted Butter
In a small bowl, add rolled oats, almond milk, and apple cider vinegar. Set aside 20 minutes until the oats soften and soak up some liquid.
In a large bowl, stir the remaining oatmeal cinnamon muffin dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
Stir the wet ingredients into the dry: beaten egg, maple syrup, vanilla extract, avocado oil, and soaked ingredients.
In a small bowl, stir flour, oats, cinnamon, and sugar to prepare the Oatmeal Cinnamon Muffin crumble topping.
Add softened butter and use your fingertips to rub into the dry ingredients to form a crumble texture. Set aside.
Fill the prepared muffin pan evenly with the batter and sprinkle the cinnamon crumble toppings on top of each muffin. Fill the muffin cups with the batter.
Sprinkle the cinnamon crumble topping. Bake for 5 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and keep baking for 15-18 minutes.
Serving: 1 Muffin Makes: 12 Muffins
Prep: 30 Minutes Cook: 20 Minutes