Cinnamon Maple Breakfast Muffins
These Cinnamon Maple BreakfastMuffins are the perfect pre-workout morning meal before heading out on along run, the gym, or a bike ride. Made with almond flour, oat flour, and sweetened with maple syrup, they’re both gluten-free and refined-sugar free for a muffinyou can feel good about.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
- 1/3 cup NOW Foods coconut oil melted
- 2/3 cup NOW Foods maple syrup plus 1 tablespoon
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups NOW Foods almond flour
- 1 cup NOW Foods oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 2/3 cup NOW Foods old fashioned rolled oats plus 1/4 cup extra for topping
Preheat the oven to 350ºF. Line a muffin tin with muffin liners.
In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla and set aside.
To the wet ingredients, add the almond flour, oat flour, baking soda, cinnamon, nutmeg and salt.
Add the oats and gently fold once more.
Evenly divide the batter between the muffin cups. Combine the 1/4 cup of remaining oats for topping with the remaining 1 tablespoon maple syrup and top each muffin with a sprinkle of extra oats.
Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool for 10 minutes in the muffin pan, then remove the muffins and allow to cool completely.
Storage:
Store any leftover muffins in an airtight container on the counter for up to 4 days. You can easily freeze the muffins as well for up to 2 months. Thaw overnight before enjoying.
It’s the best recipe for meal prepping for easy mornings during a busy week. I make a batch on Sunday and it keeps things stress-free. You can easily toast the muffins as well if you prefer them warm. Keyword breakfast muffins, muffins