Cinnamon Crumble Muffins

{I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.}

This right here is the breakfast of champions.

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Just look at those muffins; the crisp oat crumble, the golden color, the fluffy texture.  Tell me you don’t wish you were shoving one of those into your mouth right about now.  It’s okay, I want one too.

But the best part?  These muffins are pretty darn healthy.  They’re made with whole wheat flour, sweetened with turbinado sugar and honey, and the only fat  comes from coconut oil, an oil that both tastes delicious and has tons of health benefits.  Oh yeah, and there’s 3/4 cup of California buttermilk in these guys too.  More on that later.

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So California buttermilk?  What’s that all about?

The Recipe ReDux is hosting a contest sponsored the California Milk Advisory Board and these muffins are my entry.  The point of the contest is to raise awareness about the major benefits dairy can offer us when part of a balanced meal.  Although I’ve never been a huge milk-drinker, I do love me some yogurt and the occasional smoothie.  Things like yogurt parfaits and dairy smoothies are great ways to add protein and calcium to your diet. And you know what else can benefit your diet?  Muffins!

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I opted to use buttermilk in these muffins because I love the texture it lends to baked goods.  It makes them light and fluffy without the addition of buckets of butter or oil, and that’s always a plus in my book.  I also used a whole lot of cinnamon and coconut oil.  Both ingredients help make these muffins super duper delicious.

So really guys, get that protein into your diet in an awesome way!

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Cinnamon Crumble Muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 2 tbsp ground flax or chia seeds
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup California buttermilk
  • 1/2 cup vanilla yogurt
  • 1/4 cup coconut oil, melted
  • 2 tbsp honey
  • 2 tsp vanilla
  • For the Crumble:
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat pastry flour
  • 2 tsp cinnamon
  • 2 tbsp honey
  • 2 tbsp coconut oil, melted

Instructions

  1. Preheat oven to 350F. Grease or line a 12-cup muffin pan.
  2. In a large bowl, mix together 1 cup flour, sugar, ground flax/chia, 1 tbsp cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In another medium sized bowl, combine buttermilk, yogurt, 1/4 cup coconut oil, 2 tbsp honey, and vanilla. Add wet ingredients to dry and mix until a smooth batter forms.
  4. Divide batter evenly between 12 muffin cups/liners. Set aside while you make crumble.
  5. Place all crumble ingredients (oats, flour, honey, cinnamon, coconut oil) in a cereal bowl. Mix until completely combined.
  6. Divid crumble between divided batter, sprinkling an equal amount on top of each one.
  7. Bake in preheated oven for 20 minutes, or until a toothpick comes out clean and crumble has browned. Let cool before removing from pan and serving. Muffins will keep for up to one week in the fridge. Recipe makes one dozen.
http://thesmartcookieblog.com/cinnamon-crumble-muffins/

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2 Comments

  1. Deanna Segrave-Daly

    March 13, 2014 at 10:28 pm

    These look delish – I’m keeping a running list of all the muffin recipes I want to try with my daughter 🙂

  2. Serena

    March 14, 2014 at 1:36 pm

    Love the photo showing the oatmeal crumbles on top. And …I agree a delicious way to get your protein!!

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