I love the idea of indulgent, chocolate-filled breakfasts, but in reality, I actually prefer foods that are more simple first thing in the morning, especially during the weekdays. These cinnamon oatmeal muffins are flavorful, filling, and full of nutritious ingredients like oats, almonds, and flaxseeds–exactly what I’m looking for in a good breakfast. I eat them plain, with a cup of freshly brewed coffee, but they’re also great with a spoonful of jam or nut butter.
The main ingredients of these muffins are rolled oats, brown sugar, cinnamon, coconut milk, and coconut oil. Together they create the perfect balance of roasted nuttiness. I love the health attributes of coconut, but if you’re not a fan, feel free to substitute with ingredients that you prefer (like butter and almond milk).
In order to keep the ingredient list to as many pantry items as possible, I decided to make my own flour by processing the rolled oats. It does require an extra step, but it’s really worth it and better than having to buy a specialty flour that doesn’t have many uses (at least in my opinion!).
My favorite part of this recipe is hands down the crumble top. It adds so much flavor and texture to each bite and contains good-for-you almonds and flaxseeds. Almonds are full of antioxidants and vitamin E, while flaxseeds are high in omega-3s and dietary fiber–things that we could all use a little more of! Plus it’s always better to eat them as part of a wholesome meal than separately as a supplement.
If you can’t eat all the muffins right away, wrap each individually and freeze them after they’ve cooled. Reheat in the microwave, or better yet in an oven, and it’s almost like they were freshly made that morning.
More muffin recipes:
Print
Cinnamon Oatmeal Muffins
- Total Time: 1 hr 15min
- Yield: 12
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
A healthier cinnamon oatmeal muffin with a rolled oat, almond, and flaxseed crumble. Eat plain or spread with jam or nut butters.
Ingredients
Topping
1/4 cup (20g) rolled oats
2 1/2 tablespoons (20g) all purpose flour
2 1/2 tablespoons (18g) almonds, sliced or diced
2 tablespoons (22g) light brown sugar, lightly packed
1/8 teaspoon (0.75g) sea salt, fine
1 1/2 teaspoons (3g) cinnamon
1 1/2 tablespoons (21g) coconut oil, softened
1 tablespoon (9g) flaxseeds
Muffins
1 3/4 cup (165g) whole rolled oats
2 cups (250g) all purpose flour
1 1/2 (9g) teaspoon sea salt, fine
1 teaspoon (6g) baking powder
1/4 teaspoon (1.25g) baking soda
1 cup + 2 tablespoons (210g) light brown sugar, lightly packed
1 can (13.5 fl oz, 398ml) coconut milk or milk of choice
2 large eggs, room temperature
1/2 cup (113g) coconut oil, softened
2 teaspoons (4g) cinnamon, ground
1 teaspoon (4g) vanilla extract
Instructions
Topping
1. Mix all the ingredients together and place in the fridge until ready to use.
Muffins
1. Line a muffin tin with liners and grease the tops of the tin.
2. Place rolled oats in a food processor and process into a fine meal, about 30-45 seconds. Place in a bowl with the flour, salt, baking powder, and baking soda. Whisk together.
3. In a separate bowl, mix the brown sugar and softened coconut oil together until smooth. Add the coconut milk and eggs and whisk until well combined.
4. Using a whisk, gently fold the dry ingredients into the wet, making sure to break up the clumps. Set the batter aside for 20 minutes. Oats have a harder time absorbing moisture than all purpose flour, and so letting the batter sit for 20 minutes allows the oats to have plenty of time to soften.
5. Preheat oven to 375 degrees F.
6. Divide batter evenly into each muffin cup. Each muffin cup will be filled to the brim with batter. Sprinkle the topping evenly over the muffins. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Cool muffins in the tin on a wire rack for about 10-15 minutes. Remove and serve or let the muffins come to room temperature and freeze.
Keywords: oatmeal, muffins, cinnamon, healthy, breakfast
Leave a Reply