Butter Crunch Muffins

I’ve been baking these muffins almost every weekend for months.  They’re light, tasty and healthy.  Great on-the-go breakfasts for the work week!  I love the potential versatility of the recipe: switch up the type of flour/meal that you use and you’ll still get a great muffin.  I’ve even gone the gluten-free route and ended up with an awesome muffin.



2/3 cup unbleached all purpose flour

2/3 cup brown rice flour (or almond meal)

1/2 cup cornmeal

1/3 cup old fashioned rolled oats

1/4 cup sugar (I use coconut sugar)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup milk (I use almond milk)

1/3 cup maple syrup

2 eggs

1/4 cup melted butter (or coconut oil)

1/4 cup applesauce

Optional:  1/4 cup of dried fruit (I used golden raisins) and a 1/4 cup of toasted chopped nuts



1.Preheat Oven to 400 degrees and grease a 12-cup muffin pan.

2.  In a large bowl mix all dry ingredients. 

3. In a medium sized bowl thoroughly mix all wet ingredients.

4.  Pour wet ingredients mixture into dry ingredients mixture and blend.

5. Add nuts and dried fruit (optional).

6. Bake for 16-19 minutes.


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