1/2cupoat flour(or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
1tablespoonbaking powder
1 1/2teaspoonsground cinnamon
1/2teaspoonkosher salt
1/4teaspoonground nutmeg
1cupnon-fat milkplus 2 tablespoons
1/2cuppure maple syrup
1/4cupcoconut oilmelted and cooled, or substitute canola oil or melted and cooled unsalted butter
2large eggsat room temperature
1teaspoonvanilla extract
For the Crumb Topping:
1tablespooncold unsalted buttercut into small pieces
3tablespoonsflour
1tablespoonbrown sugar
1/2teaspoonground cinnamon
Instructions
Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
Notes
TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.