Cinnamon Streusel Muffins

Yields about 1 dozen muffins

Filling Ingredients: 

1 1/2 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)

1/2 cup coconut sugar

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

2 tablespoons ground flaxseed

1/4 tsp salt

2tsp vanilla extract

1 cup non-dairy milk

1/3 cup melted coconut oil

Streusel Topping Ingredients: 

1/4 cup coconut sugar

1/4 cup rolled oats

1tsp cinnamon

1/2 tsp salt

1/4 cup melted non-dairy butter (I use Earth Balance)

Directions: 

1. Preheat your oven to 375 degrees Fahrenheit.

2. Mix all dry filling ingredients into a large mixing bowl until well-combined.

3. Add in your liquid ingredients and mix until well-combined.

4. Grease or line your muffin tin and fill each muffin to be about 3/4 of the way full.

5. In a new mixing bowl, stir together all of your streusel topping ingredients.

6. Top each muffin with one spoonful of the streusel topping and spread it out evenly.

7. Bake for 12-15 minutes or until slightly golden on the edges and a toothpick comes out clean.

8. Let cool and then store in a sealed container so they keep their moisture.

Enjoy!

xo,

Emma