Cinnibun Oat Streusel Muffins

April 20, 2011 By Leanne Vogel March 31, 2017

I had no idea how much garbage was in the food I ate before I began studying nutrition. From the preservatives, unnecessary sugars, carcinogens, dyes, flavors and chemicals, it didn’t phase me. But, a couple of weeks into my training something clicked… The food I’m eating is slowly killing me.

One of the foods that struck a chord with me was high fructose corn syrup aka HFCS. Why HFCS scares me:

It’s in everything
No nutritional value – empty calories. I don’t know about you, but I like to get the biggest bang for my meal buck, and HFCS doesn’t help the cause.
Inadequate source of nutrients and minerals – void of many of the essential amino acids
Causes a huge spike in blood sugar – leading to weight gain, blood sugar problems – hypoglycemia, diabetes
Increases chance of developing osteoporosis, tooth decay, anemia, and osteoarthritis

You’d be amazed at all of the places you can find HFCS: pies, cookies, candies, bread, marinated meats, lunch meat, sauces, cake frosting, salad dressings, cinnamon buns… No, not cinnamon buns :( One of my clients passed on these funnies by Dave Kellett that I just have to share with you. To give you some background, the FDA is currently deciding whether or not “high fructose corn syrup” can be renamed as “corn sugar” so that the public doesn’t see it as such a bad ingredient. The thing is, it is bad. Coconut sugar, yacon syrup, stevia… these are good sugars. Corn syrup should not be viewed as a safe ingredient. Whatever the outcome is, education will always be our strongest tool!

[source]

And another…

[source]

Keto shopping lists, recipes, and more! Start keto with this FREE 5-step guide.

I'm ready!

And one last one [my favorite – haha rainbow droppings]…

[source]

Thankfully the recipe I’m about to share with you is 100% corn free, loaded with the good stuff that’ll keep you full for hours, will help to balance your blood sugar, and even contribute to weight loss with all that darn coconut in there.

And hey, they’re sweet too!

Cinnibun Oat Streusel Muffins

Author: Leanne Vogel

Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free

Prep time: 10 mins

Cook time: 22 mins

Total time: 32 mins

Serves: 8 muffins

These are some serious muffins. They share a strong resemblance to cinnamon buns with an apple crisp type topping. They are fantastic sprinkled over ice cream, overnight oats, or a big bowl of morning smoothie! Inspired by: Alaina

Ingredients

1 cup blanched almond flour
2 tablespoon coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt
3 organic eggs
⅓ cup coconut sugar/coconut sugar
¼ cup extra virgin coconut oil, melted
1½ tablespoon coconut cream – the top cream from a can of full fat coconut milk
1 tablespoon vanilla extract

Streusel topping

¼ cup uncontaminated quick oats or oat flakes
2 tablespoon extra virgin coconut oil, melted
2 tablespoon unsweetened shredded coconut
1 tablespoon coconut sugar
1 tablespoon cinnamon

Instructions

Preheat oven to 350F and line a muffin pan with 8 muffin liners. Place a couple of tablespoons of water in the unused tins to prevent your muffin pan from burning. Set aside.
Mix oats, coconut sugar, cinnamon, coconut oil, and coconut in a small bowl. Set aside.
Combine almond flour, coconut flour,baking soda and salt in a medium bowl.
In a large bowl, blend together eggs, coconut sugar, coconut oil, milk and vanilla.
Blend dry ingredients into wet and scoop a ¼ cup at a time into prepared muffin cups.
Spoon topping onto muffins and bake for 20-22 minutes, or until toothpick inserted comes out clean.
Allow to cool in the tin for 3 minutes before removing to a cooling rack and allowing to cool for an additional 10-15 minutes.

View Nutritional Information (once on page scroll down)