Apple Cinnamon Muffins

Makes 12 muffins

I had so much fun demoing these on the meditation app Insight Timer If you aren't vegan, you can use 1 egg instead of the flax seed, honey, or granulated sugar instead of the maple syrup

2 cups oat flour

2 tablespoons cornstarch

1 tablespoon ground flaxseed

1 tablespoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup oat milk

1/3 cup pure maple syrup

1/3 cup melted coconut oil

1 teaspoon vanilla extract

Zest and juice of 1 lemon

2 medium apples, grated (I prefer Granny Smith or pippins)

Cinnamon Streusel Topping

1 cup oat flour 

1/2 cup oats

¼ cup coconut sugar

1 teaspoon ground cinnamon

¼ cup melted  coconut oil

Preheat oven to 350˚F. Line a muffin pan with cupcake liners.

 For the muffins:

1. Whisk the oat flour, cornstarch, flaxseed, cinnamon, baking soda, and salt in a medium mixing bowl until combined. 

2. Whisk the oat milk, maple syrup, coconut oil, vanilla, lemon zest, and lemon juice in a liquid measuring cup until combined.

3. Stir in the apples.

4. Scoop the muffin batter into the muffin pans, almost to the top. Set aside.

For the streusel topping: 

1. Whisk the oat flour, oats, coconut sugar, and cinnamon in a small bowl.

2. Add the coconut oil and stir until the mixture comes together and begins to form clumps.

3. Sprinkle the streusel on top of each muffin. 

To bake:

1. Place in the oven and bake for about 20-22 minutes or until the spring back when lightly touched.

2. Remove from the oven, allow to cool for 5 minutes, then remove from the pan.

Store at room temperature for 2 days. Freeze for longer storage. To defrost: pull muffins out of the freezer at least 4 hours before serving.. Reheat in the oven, toaster oven until warm or microwave for 10 seconds.