Fresh Ginger Oatmeal Crumb Muffins
Made with fresh ginger, these oatmeal crumb muffins are surprisingly gluten-free and dairy-free!
I feel like these muffins should come with a warning.
Like, be prepared to eat at least two in one sitting. Maybe even three. I’m telling ya, they’re dangerous.
In the best way possible. :)
The inspiration for these delightful muffins came from a fresh ginger oat-cake-thingy (that’s the best way I know how to describe it) that I tried recently at Blue Bottle Coffee Company in San Francisco. I was in the city for an appointment and on my way back to my car, I popped in for a juice and something halfway decent (nutrition-wise) to shove in my face for my forty-five minute commute home.
Most of the time when I buy something from a bakery, I’ll eat just a third or a half and save the rest for later because I know it’s loaded with unnecessary sugar. But this time, it was so good that I couldn’t help reaching into the passenger seat for the brown paper bag so that I could take just one more bite. Until the whole thing was gone.
I can’t describe it exactly but it had a slightly chewy texture from oats and walnuts and the flavor of the fresh ginger was so addicting that I just couldn’t control myself.
I’m glad I tried it though because it inspired what are easily some of the best muffins to ever come out of my kitchen.
I hope you guys love these muffins as much as I do! Let me know if you end up trying them by leaving a comment or sharing a picture on Instagram with the hashtag #makingthymeforhealth so I can find them. It always brightens my day. :)
Fresh Ginger Oatmeal Crumb Muffins
Ingredients
For the Muffin Batter
- 1 cup oat flour
- ¼ cup almond meal
- ⅓ cup rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts, optional
- 2-3 tablespoons grated fresh ginger, or 2 teaspoons ground ginger
- 1 egg
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 3 tablespoons unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
For the Oat Crumble Topping
- ¼ cup rolled oats
- 3 tablespoons oat flour
- 3 tablespoons brown sugar or coconut sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- pinch fine sea salt
- 1 tablespoon softened coconut oil, not melted
Instructions
- Preheat the oven to 350°F. Grease or line a muffin pan for 8 muffins.
- Make the topping first by combining all of the ingredients in a small bowl. The coconut oil should be soft (as it usually is at room temperature) but not melted. Use a fork to mash everything together until well-combined.
- Next, combine all of the dry ingredients (oat flour to salt) in a large bowl and then set aside. In a separate bowl, combine all of the wet ingredients and stir together. Gently fold the dry ingredients into the bowl with the wet along with the chopped walnuts.
- Scoop the batter into the muffin pan so that each is ¾ of the way full. Use your fingers to crumble the topping on each. Bake in the oven for 22-25 minutes, until light golden brown around the edges. Allow to cool for at least 15 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days.
Uuuuuuuuugh Muuuuuuuuufiiiiiiiiiiiins! I just love me a good muff, and you’re right about needing to eat more than one in a sitting…there’s just no such thing as a safe muffin in my house. Gotta love fun coffee shop eats for baking inspiration – that ginger/oat combo with all the crumb topping is some serious biz!
These muffins are totally up my alley! I’m such a huge fan of ginger and I always love a crumb topping on my muffin. Delish!
Oh man, I want to dig into that crumb topping with a spoon!! That looks delicious!
I LOVE the taste of ginger in sweets!! These muffins look so flipping delicious!
My son would love these muffins. I love the ginger in them. And that crumb topping is the best part in my opinion!
Thanks Julia! And I agree, the crumb topping is the best part. :)
I love that you combine oat and almond flours here…I was actually really excited when I scrolled down and saw the ingredient breakdown! It’s hard to get those ratios right so I can’t wait to try this.
They look awesome in the photos, I wish they were true right here and right now! :D
YUMMM!! I am a total ginger lover! I KNOW I’d love these. I haven’t made muffins in so long…I’m totally craving these now.
A good muffin has become my biggest weakness, I swear. I used to be more into cookies and cupcakes, but now? Give me a good muffin and I’m a super happy camper. And have I mentioned that I adore the ingredients in these? Oats, ginger, maple syrup, coconut oil… yessss, yes, yes.
Yum! I haven’t made muffins or baked anything in forever. These look super good!
Yummm!!! I cannot wait to try these!! A gingery warm streusely muffin and a cup of coffee is the perfect way to start the day. And I have everything to make them – yay!! Love your recipes Sarah!! :-)
Thank you for making me smile, Melissa! :)
Haha I’ve totally done that thing too where I intent to only eat a half of something but then gobble down the whole thing. Ah well, life is too short to not enjoy good food in the moment. ;) Definitely bookmarking these to try – I’m a sucker for a good muffin!
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Another home run! I also made these to freeze for post-baby (all of the oats are great for breastfeeding, so they say) – and I had to try them before packing them up to freeze. Really good. I was skeptical of the crumb topping working out and holding together, but sure enough, it is perfect. Just curious but would you also suggest subbing yogurt for the applesauce like you did on a lot of your muffin recipes? I pretty much always have yogurt on hand but not applesauce. Thanks again!
You can sub them 1:1! :)
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