Coconut Muffins with Cashew Crumble
1 C oat flour
1 C white wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
1/2 C shredded coconut
1/4 C light corn syrup
1/4 C sugar
2 T smart balance light, melted
2 T 0% plain greek yogurt
2 T coconut oil, melted
1/2 C milk (I used unsweetened almond milk*)
1/4 C water
1/2 C finely chopped salted, roasted cashews
1/4 C sugar
1/4 C shredded coconut
2 T coconut oil, solid, not melted!
Preheat the oven to 350 degrees. Spray muffin tin with nonstick spray.
In a large bowl combine the oat flour, white flour, baking soda, baking powder, salt and shredded coconut.
In a separate bowl combine the corn syrup, sugar, egg, butter, yogurt, oil, milk and water. Gently mix the wet ingredients into the dry ingredients.
Pour the mixture into prepared muffin tin, filling each one 3/4 full.
Now, make the crumble. In a medium bowl, combine the cashews, sugar, coconut and oil. Using your fingers, pinch the oil into the mixture until all clumps are gone and a crumble forms.
Now, sprinkle even amounts of crumble on each muffin.
Bake for 15-18 minutes (until the top is firm and the crumble is crispy)!
- Breads, Muffins