Ingredients:
For muffins:
- 5 tbsp of melted coconut oil
- 1 cup of gluten-free all-purpose flour
- 1 cup of oats
- 1/2 cup of coconut sugar
- 1/2 tsp of pink pink himalayan salt
- 3 tsp of baking powder
- 1 tbsp of ground flax seed
- 3 tbsp of water
- 1 cup of cashew milk (make your own by soaking cashew nuts)
- 2 tsp of cinnamon
- 1 tsp of vanilla extract
- 1/2 cup of chopped pecans
For topping:
- 1/3 cup of date sugar
- 1/3 cup of oats
- 1 tsp of cinnamon
Directions:
- Preheat oven to 350ºF.
- Grease your muffin pan with coconut oil.
- Mix all dry ingredients (except pecans) in a bowl.
- Prepare your flaxseed mixture by adding the 3 tbsp. of water with the 1 tbsp. of flaxseed meal in a small bowl. Then mix it together with the rest of wet ingredients.
- Combine the dry ingredients with the wet ingredients and mix well.
- Fold in the crushed pecans into the mixture.
- Spoon the batter on your muffin tins.
- Prepare the topping mixture and sprinkle on each muffin.
- Bake for 5-8 minutes or until a toothpick comes out clean.
- Let the muffins cool before removing them.
*Will last 2-3 days at room temperature*
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