Coffee Cake Oat Muffins

I like the crunch of the topping, plus the topping gives more of a cinnamon flavor.  These were a big hit with my "guinea pig" testers...  there wasn't a muffin left !!

Ingredients:

1 cup wheat flour or Spelt Flour
3/4 cup Quaker Quick Oats
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 cup Sucanat   (or brown sugar)
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1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed

Topping:

2 Tbsp Sucanat   (or brown sugar)
1/2 tsp ground cinnamon

Directions:
Mix the applesauce, almond milk and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and sprinkle topping over  batter.  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 137, Total Fat 5.3g, Cholesterol 0mg,  Sodium 57mg, Carbs 21.2g, Fiber 2g, Sugars 6.6g, Protein 2.5g


Commit to the Lord whatever you do, and he will establish your plans.
Proverbs 16:3 (NIV)