Slovakian Fenugreek Crumble Muffins
Moist and flavorful muffins filled with the earthy taste of fenugreek, topped with a crunchy Slovakian crumble.
Ingredients
- ●1 cup fenugreek seeds
- ●1 cup almond milk
- ●2 cups slovakian all-purpose gluten-free flour
- ●1/2 cup coconut oil
- ●1/4 cup maple syrup
- ●1 cup crumbly oat toppingsee notes
- ●1/4 cup granulated sugar
- ●2 large eggs
- ●1 tsp vanilla extract
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the flour, sugar, and fenugreek seeds.
- 3
In a large bowl, whisk together the almond milk, coconut oil, maple syrup, and vanilla extract.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- 5
Divide the batter evenly among the muffin cups.
- 6
Make the crumbly oat topping by combining the crumbly oats, sugar, and a pinch of salt in a small bowl. Mix until well combined.
- 7
Top each muffin with a spoonful of the crumbly oat topping.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Serve warm, or at room temperature.