Whoa! Time has sure flown by since my last post… sorry about that (:

I made these cinnamon muffins, but then upon tasting them I realized they tasted just like scones… hence “scu-ffins!”  Nonetheless, they are amazing!  I think we ate the entire batch in about two days… whoops!!

I followed the same basic recipe as with my Peach Muffins.

Maple Brown Sugar Cinnamon Scuffins

Makes 12

1 2/3 cups all purpose flour

2/3 cup oat flour

1/2 tsp. salt

1 Tbsp. baking powder

1 Tbsp. cinnamon

1/2 cup coconut oil, melted

1/2 cup unsweetened, vanilla almond milk (or any liquid you prefer)

1 tsp. vanilla

1/3 cup brown sugar, packed

1/3 cup maple syrup

More brown sugar and cinnamon for sprinkling

Directions:

Preheat the oven to 350 degrees Fahrenheit. Lightly grease, or line with paper or foil, a muffin tin.

In a large mixing bowl, whisk together the flours, salt, baking powder, and cinnamon until well combined. In a smaller, separate bowl, stir together the melted coconut oil, almond milk, vanilla, brown sugar, and maple syrup.

Add the wet ingredients to the dry and stir gently to just combine.

Scoop into the prepared muffin tin, filling about 1/4 the way full. Sprinkle some brown sugar and cinnamon then fill with more batter to about 3/4 the way full. Continue with the remaining batter. Sprinkle some cinnamon and brown sugar on top before putting in the oven to bake.

Bake for about 30 minutes then check by gently pressing the top of the scuffin and insert a toothpick into the center. If the scuffin is slightly firm with little to no residue on the toothpick, you’re good!