Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup rolled oats, divided
  • 1 tablespoon cinnamon, divided
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup maple syrup
  • 1 1/4 cups applesauce
  • 1 cup diced apple (1 medium apple)
  • 1/2 cup refined coconut oil, half melted and half room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup turbinado sugar*

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  • In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.
  • Melt 1/4 cup coconut oil with the maple syrup. In another bowl, combine the maple syrup and coconut oil mix with the applesauce and vanilla.
  • Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.
  • In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and 1/4 cup room temperature coconut oil. Cut the coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.
  • Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.
  • Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.