I love muffins…like, a lot. Especially when they’re crumbly and moist with a delicious topping. These muffins definitely fit the bill. The texture is amazing (thanks to cornstarch and some nifty flour combining), and the blend of raisins, walnuts, and cinnamon is a home run. Plus, they’re gluten-free so no one feels left out. Muffins for all!!!
I don’t actually buy oat flour or almond flour. I simply pulse regular ol’ oatmeal and slivered almonds (separately) in a food processor (or coffee grinder) until I have a fine texture.
Walnuts and raisins really seem like a match made in heaven. They taste amazing in oatmeal cookies, trail mix, and these muffins, of course 🙂
I really love using an ice cream scoop to portion out the batter. It’s precise and a lot easier than trying to aim with a spoon (suffice it to say, I don’t have great aim).
This is what the streusel topping should look like. It clumps together into this amazing mass of goodness that tastes an awful lot like marzipan.
With the topping complete, these muffins are ready for the oven!
20 minutes later and voila! Who says gluten-free baked goods have to taste like cardboard? These certainly don’t!
- 1 cup oat flour
- 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 3 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- ¼ cup coconut oil
- ¼ cup brown sugar, lightly packed
- 2 eggs, room temperature
- 3/4 cup sour cream
- ½ cup applesauce (preferably unsweetened)
- 1/3 cup raisins
- 1/3 walnuts
- 3 Tablespoons coconut oil
- 1/3 cup almond flour
- ¼ cup brown sugar
- Line a 12-cup muffing tin with cupcake liners (or grease and flour the tin). Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, cream the coconut oil and brown sugar at medium speed for 2-3 minutes. On medium-low speed, add the eggs one at a time, stirring after each addition. Then add the sour cream and applesauce; continue to stir on medium-low speed until the batter is thoroughly incorporated, 2-3 minutes.
- In a medium bowl, combine the oat flour through the nutmeg. On low speed, add half of the flour mixture to the wet ingredients. Stir until mostly incorporated (about 1 minute). Add the rest of the flour mixture. Stir just until the flour starts to disappear into the batter (don’t overstir the batter). Fold in the raisins and walnuts. Scoop batter into the prepared muffin tin using a measuring cup or and ice cream scoop.
- For the streusel, stir the ingredients in a small bowl until clumps begin to form. Evenly distribute the streusel over the muffin batter.
- Bake for 20 minutes, or until a toothpick comes out clean.
- *Some of the oil from the streusel topping may make it’s way to the bottom of the muffin tins, but that’s okay. The muffins will still be really moist & delicious.