Spiced Oat Pecan Currant Crumb Muffins

Spiced Oat Pecan Currant Crumb Muffins

Ingredients

1-1/2 cups white whole wheat flour or whole wheat pastry flour
1/4 cup rapadura sugar (whole cane sugar)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground ginger
2 very ripe bananas 1 teaspoon flaxmeal
1/2 cup unsweetened non-dairy milk
1/3 cup maple syrup
1/3 cup extra-virgin olive oil or canola oil
2 teaspoons vanilla extract or 1/2 teaspoon ground vanilla
1/2 cups regular rolled oats
1/2 cup chopped pecans
1/2 cup dried currants

Crumb Topping

1/4 cup white whole wheat flour or whole wheat pastry flour
2 tablespoons rapadura sugar (whole cane sugar)
2 tablespoons virgin coconut oil
1/2 teaspoon ground cinnamon pinch of salt
2 tablespoons regular rolled oats
2 tablespoons chopped pecans
2 teaspoons water
12 whole pecans for topping muffins

Method

Preheat oven to 400˚F. Grease or line with paper baking cups a standard 12-cup muffin tin. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove and ginger in a bowl. Peel and mash bananas with a fork. Whisk together milk and flaxmeal until frothy, about 1 minute and then add to mashed banana. Add maple syrup, oil and vanilla to mashed banana and mix until combined. Prepare crumb topping by combing all ingredients together with fingers until pea sized crumbles form. Set aside. Add wet mixture to dry mixture and stir to combine. Fold in rolled oats, pecans and currants. Spoon batter evenly into muffin tin. Top each muffin with a spoonful of the crumb topping. Stick a whole pecan on top of each muffin. Bake at 400˚F for 20 minutes, until muffins are golden brown and a toothpick inserted into center of muffins comes out clean. Remove from oven and allow to cool in pan for 1 minute. Then run a butter knife around muffins to release them from the pan. Cool muffins on a cooling rack. Serve warm or at room temperature. Muffins will keep covered at room temperature for several days or sealed in a freezer safe container/bag and frozen for up to 6 months.

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