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Vegan Cinnamon Crumb Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

Muffins

  • 3 cups rolled oats, blended into flour
  • 2 tbsp cinnamon
  • 2 flax eggs - 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes
  • 1 cup 15 medjool dates blended with 1 cup hot water - put 3/4 cup into the muffin batter and set aside 1/4 cup for the crumb topping
  • 1/2 cup nondairy milk - I used unsweetened almond milk

Cinnamon crumb topping

  • 3/4 cup rolled oats
  • 1/4 cup date paste - that you already blended and set aside
  • 1 tbsp cinnamon

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour and cinnamon.
  • Add the flax eggs and date paste, and stir to combine.
  • Add the nondairy milk and stir into a thick batter.
  • To make the crumb topping, mix the oats, date paste, and cinnamon.
  • Portion 1/4 c of the muffin batter into a nonstick or lined muffin tin, and top each with about 1 tbsp of the crumb topping.
  • Bake the muffins for 15 minutes.
  • Let the muffins cool for at least 30 minutes before carefully removing, then let it sit and cool completely. The muffins are pretty soft and delicate when they’re done baking, but will firm up a lot as they cool.
  • Store leftovers in the refrigerator.