Brown Sugar Espresso Oat Muffins
kodiakcakes.com/blogs/recipes/brown-sugar-espresso-oat-muffins
Why just drink your coffee when you can eat it too? These Brown Sugar Espresso Oat Muffins combine rich espresso, warm brown sugar, and hearty oats for a breakfast (or mid-day pick-me-up) that’s soft, golden, and packed with flavor. A hint of cinnamon adds irresistible spice, while a buttery oat crumble gives each bite the perfect crunch. Between Kodiak Power Cakes and oatmeal, these muffins are not only delicious but they’re also a wholesome, protein-packed way to start your day. With just the right amount of sweetness and caffeine, you get your morning cuppa joe and breakfast all on one plate!
Recipe provided by Kitchen McCabe
- Calories 252
- Protein 8g
- Total Fat 13g
- Carbs 27g
Ingredients
- 1-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 2 packets Kodiak Maple Brown Sugar Oatmeal Packets
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/3 teaspoon salt
- 1/2 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup freshly brewed espresso
For the crumble topping:
- 1 packet Kodiak Maple Brown Sugar Oatmeal Packets
- 2 tablespoons Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 tablespoon brown sugar
- 2 tablespoons butter, softened
Directions
- Preheat the oven to 375° F. Line a muffin tin with 10 paper liners.
- In a mixing bowl, whisk together the Kodiak mix, oatmeal, brown sugar, baking powder, cinnamon, and salt.
- Add the avocado, eggs, vanilla, and espresso to the dry ingredients and whisk until a smooth batter is formed. Let rest for 10 minutes (this lets the grains have time to absorb the liquid).
- While the batter is resting, make the crumble: add the contents of the oatmeal packet to a small mixing bowl along with the Kodiak mix and brown sugar. Stir to combine. Add the butter and cut in with your fingers until a coarse crumble forms. Set aside.
- Stir batter and divide evenly between the liners. They should be 3/4 full. Sprinkle the crumble evenly over the filled muffin cups.
- Bake the muffins in the preheated oven for 12-14 minutes, or until golden brown on top.
- Cool and store in an airtight container.