Honey & Oatmeal Streusel Muffins

“Blues got the muffin
Eat it.
Blues got the muffin
Eat it!” – De La Soul (Ego Trippin Part 2)

Good morning and Happy Monday, friends.

Today we bring to you a quick little batch of muffins perfect for a quick snack or breakfast accompaniment. If I could, I would prepare these for all of my favorite hip hop heads who spend much of their time on the road trying to find decent things to eat. Muffins and baked goods are everywhere, but most of them are full of excess sugar and it’s nearly impossible to find them gluten free. So, whether your an artist or a fan, I suggest you whip up a batch and take them to your nearest hip hop show asap.

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These muffins are sweetened with honey and just a tad bit of evaporated cane juice (sugar). Not overly sweet, they’ll still satisfy that sweet tooth and hunger at the same time.

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These muffins pair really well with a little cafecito and a good book. We at the Kitchen Mix like books as much as we like music. I think I may be addicted actually – it’s problematic, almost. Are you on Goodreads? If so, you should be my friend. Anyway, the book in this photo, Flora and Ulysses by Kate DiCamillo, was the 2014 Newbery Winner. You never know where you’ll find good fodder for those rhymes you be writin’.
Honey and oatmeal muffins
Honey & Oatmeal Streusel Muffins
adapted from Good Morning Baking! by Mani Niall
Ingredients:

2 cups gluten free all purpose flour – I use Pamelas brand all OR 2 cups whole-wheat pastry flour
1 1/1 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon celtic sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup coconut oil – liquid
1/2 cup honey
2 eggs
1 cup whole-milk plain yogurt
4 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons evaporated cane juice

Method:

Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, rolled oats, cinnamon, nutmeg and sea salt. Use a small bowl to reserve 1/2 cup of this mixture for the streusel. Add the baking powder and baking soda to the large bowl and whisk together. In another medium bowl, whisk together the liquid coconut oil, honey, eggs and yogurt until well blended. Add the liquid to the flour blend and mix until just combined. Divide the batter evenly between the 12 muffin tins.

To make the streusel, add the butter and sugar to the 1/2 cup of streusel flour mixture. Use your fingers to work the ingredients together until the mixture forms large, coarse crumbs.

Evenly divide the streusel among the muffins. Press the streusel gently into the batter so that it sticks to the batter during baking.

Bake for 20-22 minutes, or until an inserted toothpick comes out clean. Allow to cool on a wire rack for about 20 minutes before serving.

Best served warm.

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