I make these muffins a lot as they are an easy breakfast; this time I added a cinnamon crumb topping.
Ingredients and method
In a large bowl soak 1 cup of GF oats or muesli in a cup of full fat tinned coconut milk; leave for an hour. I prefer muesli as it makes the muffins more interesting.
Make the spice crumb topping: in a small bowl combine 1 cup of GF plain flour with half cup of brown sugar/coconut crystals, 1 tsp cinnamon and 1/2 cup of coconut oil. Mix together with a fork until crumbly, set aside.
Pre-heat the oven to 200 degrees C (180 degrees fan-assisted oven). Put 12 muffin cases in the baking tray.
Dry ingredients: sieve together into a bowl 1 cup of GF plain flour ( I use Bob’s Red Mill GF 1 to 1 baking flour); 1 tsp Baking powder, 1/2 tsp Baking soda (Bicarbonate of soda) and 1 tsp of cinnamon. Mix in 1/2 cup brown sugar (I use Coconut Secret: coconut crystals which is low glycaemic sugar alternative).
Wet ingredients: When the oats have absorbed the milk, mix in 1/2 cup of unsweetened applesauce and 1 large egg until just combined.
Mix the wet ingredients into the dry ingredients until just combined. Divide between the 12 muffin cases. Top with the spice crumb mixture divided between the 12 cases.
Bake for 4 minutes at 220 degrees C (or 200 degrees fan-assisted); then turn the oven down to 180 degrees C (160 fan-assisted) for the rest of the time. I find using a higher temperature initially gives a better rise. Overall cooking time 12 minutes depending on oven, so check.
Dust very lightly with a little icing sugar and enjoy.