Ingredients
- 2 cups flour
- 1.5 cups quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 1 cup coconut sugar (sub brown sugar)
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1.5 cups shredded apples (grated using a box grater)
Crumble:
- 2/3 cup flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 cup melted coconut oil
Drizzle:
- 1 cup powdered sugar
- 1–2 tbsp almond milk
Instructions
- Preheat oven to 350F and line muffin tins with liners or nonstick spray. I also spray the inside of my liners.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk eggs and milk together. Beat in the sugar, then add the coconut oil and vanilla extract. Mix until well combined.
- Slowly add the flour mixture to the wet mixture until all combined, then fold in shredded apples. Do not over-mix.
- Scoop evenly into muffin tin, making about 21 muffins.
- Combined crumble ingredients in one bowl until a crumb forms, then evenly sprinkle over the top of your unbaked muffins.
- Bake 18-20 minutes or until toothpick inserted comes out clean.
- Make drizzle by whisking together ingredients. Let muffins cool 20 minutes before drizzling with icing.
Category: breakfast, snack, breadMethod: ovenCuisine: American
