In addition to a sweet and crunchy cinnamon streusel topping infused with raisins and walnuts, these flourless muffins also have swirls of cinnamon sugar throughout. I like to use turbinado cane sugar since it’s minimally refined and has larger crystals that add a nice crunch, but you can just as easily use brown sugar if that’s what you have on hand.
Ingredients
For the Muffins
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- ¼ cup (85 g) honey
For the Topping/Filling
- ¼ cup (50 g) turbinado cane sugar
- 1 tbsp (8 g) ground cinnamon
- 2 tbsp (30 ml) coconut oil, melted
- ½ cup (58 g) chopped walnuts
- ¼ cup (38 g) raisins
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining muffin ingredients, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Prepare the topping/filling by combining all of the ingredients in a small bowl. Transfer the muffin batter to a medium-sized mixing bowl (this makes it easier to mix in the filling), and gently fold half of the filling/topping mixture into the batter, not incorporating it fully, but simply swirling it around.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Divide the remaining filling/topping mixture evenly among the tops of all the muffins.
- Bake for 20–22 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
