Maple Oat Muffins (nee scones)

By • October 12, 2017 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I previously posted a faux Starbucks version of maple oat scones. I jiggled that recipe just a bit to make them into muffins which are, frankly, better and easier. Brian Coppola

Advertisement

Makes 12

Maple Oat Muffin Body

  • 3 cups almond flour (fine)
  • 0.33 cups coconut flour
  • 0.50 cups milled oats
  • 0.25 cups powdered Swerve (or equivalent)
  • 8 ounces rough chopped pecans
  • 2 tablespoons baking powder
  • 1 teaspoon crushed vanilla bean
  • 2 eggs, lightly beaten
  • 0.25 cups melted butter
  • 0.50 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple extract
  • 1 tablespoon black walnut extract

Topping

  • 2 tablespoons melted butter
  • 0.25 cups powdered Swerve (or equivalent)
  • 2 tablespoons almond flour
  • 2 tablespoons high quality pure maple syrup
  • 1 tablespoon maple extract
  • 4 ounces finely chopped walnuts
  1. Pre-heat oven to 325F; prepare 12 muffin tins with papers.
  2. Combine and mix all the dry ingredients in a large bowl.
  3. Add the butter, eggs, sour cream, and extracts. Stir to bring the dough together.
  4. Scoop by slightly > 0.25 c into muffin tins.
  5. Bake for 20-25 minutes until firm.
  6. While they are baking, make the topping.
  7. Remove muffins onto a rack (with paper towel underneath to catch droppings).
  8. Coat warm muffins with the topping and press in some chopped nuts.
  9. Wrap in Saran individually. Store in ziplock bag in fridge.

More Great Recipes:
Bread, Rolls & Muffins