Ingredients

• 1.5 cups plus 2 tablespoons all-purpose flour, divided

• 3/4 cup rolled oats, divided and 1 tablespoon cinnamon, divided

• 1 teaspoon ginger,1 teaspoon allspice and 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt and 1/2 cup maple syrup

• 1.25 cups applesauce

• 1 cup diced apple (1 medium apple)

• 1/2 cup Tante's coconut oil, half melted and half room temperature

• 1 tablespoon vanilla extract and 1/4 cup sugar

Method

Step 1

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

Step 2

In a medium bowl, mix the 1.5 cups all-purpose flour, 0.5 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and salt.

Step 3

Melt 1/4 cup of Tante's coconut oil with the maple syrup. In another bowl, combine the maple syrup and Tante's coconut oil mix with the applesauce and vanilla.

Step 4

Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.

Step 5

In another medium bowl, add the remaining 0.25 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the sugar and 0.25 cup room temperature coconut oil. Cut the Tante's coconut oil into the remaining ingredients using a pastry cutter or fork until it's evenly combined and a crumbly streusel topping forms.

Step 6

Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.

Step 7

Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.