Breakfast Cinnamon Muffins

Serves 12 | Prep time: 10 mins | Cooking time: 20-25 mins

INGREDIENTS

Cinnamon crumble topping

• 1/4 cup rolled oats
• 1 Tbs brown sugar
• 1 Tbs coconut oil (melted)
• 1/4 tsp cinnamon

Muffin batter

• 1 1/2 cups organic flour
• 3/4 cup raw sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1 pinch salt
• 2 flax eggs (2 Tbs ground flaxseed + 1/3 cup water)
• 3/4 cup coconut milk (or plant milk of your choice)
• 1/3 sunflower oil
• 1 tsp vinegar

METHOD

1. Preheat oven to 200°C/400°F.
2. Line a 12-cup muffin tin with paper liners.
3. In a small bowl, mix the ground flaxseed together with water and set aside to gel.
4. Mix together the ingredients for the Cinnamon Crumble Topping (rolled oats, cinnamon, brown sugar and coconut oil) and set aside.
5. In a large bowl, sift the flour, baking powder, baking soda, cinnamon and salt. Mix in the raw sugar.
6. Use a different bowl for the wet ingredients and mix the coconut milk, sunflower oil, vinegar, and flax egg until well combined.
7. Spoon the batter evenly into the muffin cups. Place the cinnamon crumble on top.
8. Bake in the oven for about 20 minutes, or until a toothpick inserted in the middle comes out clean.