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
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Ingredients
- Maple Oat Muffin Body
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3 cups
almond flour (fine)
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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
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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
Directions
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Pre-heat oven to 325F; prepare 12 muffin tins with papers.
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Combine and mix all the dry ingredients in a large bowl.
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Add the butter, eggs, sour cream, and extracts. Stir to bring the dough together.
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Scoop by slightly > 0.25 c into muffin tins.
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Bake for 20-25 minutes until firm.
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While they are baking, make the topping.
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Remove muffins onto a rack (with paper towel underneath to catch droppings).
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Coat warm muffins with the topping and press in some chopped nuts.
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Wrap in Saran individually. Store in ziplock bag in fridge.
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