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Cinnamon Oat Muffins With Nut Topping

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Finally, the weekend and the SUN is shining. It may be cold AF in Baltimore but I will take the sun over snow, ice, and a dreary landscape. Hope you are doing something that involves staying cozy & warm. One of the things that days like this call for are yummy comfort foods and, for some reason, some fabulous, freshly baked muffins seemed so appropriate. For the gal who does not love sweets, there was something about cinnamon oat muffins with a nut topping that just sounded dreamy alongside a yummy coffee and maybe even an egg casserole too. Plus, if you are going to have a muffin, with a side of sweet, morning seems to be the BEST.

What sets my cinnamon oat muffins apart from other muffins? They are made by me silly! Ha! Seriously, though, I am a stickler for high quality ingredients, and “clean” flours/sugars, so this recipe is as clean as you can get! Made with Paleo flour, gluten free oats, coconut sugar, and grass fed butter, there will be no guilt when eating these beauties.

I take that back; there should never be ANY guilt when eating what you like…in moderation of course.

I take that back too; the term moderation is so overly used I don’t even like to use it. Let’s reframe; eat what you like, until satisfied & with nothing less than enjoyment!

Back to the cinnamon oat muffins! If you want to keep this even more simple, you can eliminate the nut topping (especially if you are allergic). If you do choose to add the topping, feel free to change out the nuts according to your preference. I love the versatility and changing it according to your likes! 🙂

The perfect finishing touch? A super bougie muffin tin that just gives it a whole lot of pizazz!

Hope you enjoy, and let me know if you give it your very own spin. For more fun recipes, make sure to check out all my foodie inspired dishes (and places I love), HERE! You can, also, shop all the ingredients/products I used in this very recipe, below.

xoxo

Cinnamon Oat Muffins With Nut Topping

Prep Time25 mins
Cook Time25 mins
Total Time1 hr
Yields12 Servings
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Ingredients

For Muffins
 1 ½ cups Paleo Baking Flour (I use the Bob's Red Mill brand)
 1 cup Old Fashioned Oats (I use the Bob's Red Mill Gluten Free version)
 ¾ cup Coconut Sugar
 1 tsp Ground Cinnamon
 ½ tsp Salt
 1 cup Buttermilk
 ½ cup Grassfed Butter, melted (I use Kerrygold)
 2 Eggs, lightly beaten
 1 tsp Pure Vanilla Extract
For Crumb Topping
 ½ cup Chopped Pecans
 ½ cup Chopped Walnuts
 ½ cup Sliced Almonds
 ½ cup Coconut Sugar
 6 tbsp Paleo Baking Flour
 3 tbsp Grassfed Butter, Melted
 1 tsp Pure Vanilla Extract

Instructions

1

Set oven to 350 degrees. Spray, or line with parchment paper like I did, a 12 cup muffin tin.

2

Combine all dry ingredients in a medium sized bowl. In a separate, smaller bowl, combine all wet ingredients.

3

Slowly, add wet ingredient mixture to dry until fully combined. Add mixture, evenly, to muffin tins.

4

Once muffins are in tin, it's time to add the nut topping. Combine all ingredients - various nuts, coconut sugar, flour, butter, and cinnamon - until well mixed.

5

Gently add nut topping to muffins, spreading as evenly as possible.

6

Place in oven for 18-20 minutes, or until an inserted toothpick comes out clean. Rest, and let cool, for up to 10 minutes before serving.

Ingredients

For Muffins
 1 ½ cups Paleo Baking Flour (I use the Bob's Red Mill brand)
 1 cup Old Fashioned Oats (I use the Bob's Red Mill Gluten Free version)
 ¾ cup Coconut Sugar
 1 tsp Ground Cinnamon
 ½ tsp Salt
 1 cup Buttermilk
 ½ cup Grassfed Butter, melted (I use Kerrygold)
 2 Eggs, lightly beaten
 1 tsp Pure Vanilla Extract
For Crumb Topping
 ½ cup Chopped Pecans
 ½ cup Chopped Walnuts
 ½ cup Sliced Almonds
 ½ cup Coconut Sugar
 6 tbsp Paleo Baking Flour
 3 tbsp Grassfed Butter, Melted
 1 tsp Pure Vanilla Extract

Directions

1

Set oven to 350 degrees. Spray, or line with parchment paper like I did, a 12 cup muffin tin.

2

Combine all dry ingredients in a medium sized bowl. In a separate, smaller bowl, combine all wet ingredients.

3

Slowly, add wet ingredient mixture to dry until fully combined. Add mixture, evenly, to muffin tins.

4

Once muffins are in tin, it's time to add the nut topping. Combine all ingredients - various nuts, coconut sugar, flour, butter, and cinnamon - until well mixed.

5

Gently add nut topping to muffins, spreading as evenly as possible.

6

Place in oven for 18-20 minutes, or until an inserted toothpick comes out clean. Rest, and let cool, for up to 10 minutes before serving.

Cinnamon Oat Muffins with Nut Topping

Disclosure: While all thoughts and opinions are my own, this post contains some affiliate links in which I may be compensated (at not cost to you). This compensation helps with keeping my blog up and running, and creating amazing content to share! I cannot thank you enough for your support, feedback, and following! You are the best!



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