Fresh Ginger Oatmeal Crumb Muffins
These Fresh Ginger Oatmeal Crumb Muffins are highly addicting! They’re naturally gluten-free, dairy-free and made with a reduced amount of sugar.
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 calories and 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. And the ingredient list is mostly wholesome, minus a touch of brown sugar in the oat crumble topping.
Sometimes a little bit of sugar here and there is okay and trust me, in this crumble it’s more than okay. It’s downright amazing.
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. :)
1 cup oat flour
1/4 cup almond meal
1/3 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
2-3 tablespoons grated fresh ginger*
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
3 tablespoons unsweetened vanilla almond milk
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
Oat Crumble Topping
1/4 cup rolled oats
3 tablespoons oat flour
3 tablespoons brown sugar or coconut sugar
1 teaspoon maple syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch fine sea salt
1 tablespoon softened coconut oil (not melted)
- Preheat the oven to 350°F and 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 sift together all of the dry ingredients (oat flour to salt) in a large bowl and then set aside. After that, combine all of the wet ingredients in a separate large bowl and stir together. Gently fold the dry ingredients into the bowl with the wet along with the chopped walnuts. Careful not to over-mix.
- Scoop the batter into the muffin pan so that each is 3/4 of the way full. Use your fingers to place the crumb topping on each one then bake them 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 for up to 3 days.
*use 3 tablespoons fresh ginger if you prefer a strong ginger flavor
Be sure to use certified gluten-free oats and oat flour for gluten allergies.
Crumb Topping adapted from Edible Perspective