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From @Feelgoodfoodie

Mini Olive Oil Cinnamon Oat Muffins

30 min · Serves 12

30 mintotal
10 minhands on
9steps
12servings

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Ingredients

For the crumble topping

  • 1/2 cup rolled oats
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp olive oil

For the muffin batter

  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • 3/4 cup Greek yogurt
  • 1/3 cup olive oil
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Method

For the crumble topping

  1. Combine the rolled oats, brown sugar, ground cinnamon, and olive oil in a small bowl and mix until crumbly.

For the muffin batter

  1. Preheat the oven to 375°F (190°C) and line three 12-cup mini muffin tins with paper liners.

  2. Whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, cardamom, and salt in a large bowl.

  3. Add the Greek yogurt, olive oil, eggs, milk, and vanilla extract directly into the dry ingredients.

  4. Whisk just until combined into a thick batter.

  5. Scoop the batter into the lined mini muffin cups using a small cookie scoop.

  6. Top each muffin with a portion of the crumble topping.

  7. Bake for 12–15 minutes, until a toothpick inserted into the center comes out clean.

    Then 12 min of waiting

  8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Then 5 min of waiting

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