1tablespoonmelted butter(for the vegan option, use vegan butter)
Instructions
Preheat oven to 350° F.
Line a muffin tin with 12 baking cups. I recommend using parchment ones.
Whisk together eggs (or flax eggs), melted butter, milk of choice, coconut sugar, applesauce, honey (or maple syrup) and vanilla in a large bowl.
In a separate bowl, mix gluten-free oat flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients.
Fill baking cups with batter until used up.
Top each muffin with gluten-free oats.
Using a pastry brush, coat the top of each muffin with melted butter.
Bake for 22-24 minutes until toothpick comes out clean.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.For the vegan version, the muffins will remain nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts. The nutrition information reflects the non-vegan option. Nutritional values will differ for the vegan option.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.