Spelt Oatmeal Almond Butter Muffins

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Created by Shikha on April 27, 2020

130 grams (1.5 cups) rolled oats
240 grams (1 cup) whole milk (or dairy-free alternative)
120 grams (1 cup) spelt (can use whole-wheat or AP flour)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 stick (56g) unsalted butter, melted
55 grams (1/4 cup) almond oil (or canola oil)
120 grams (1/2 cup) crunchy almond butter
2 teaspoons vanilla
2 large eggs, room temp
170 grams (1/2 cup) honey
Sliced plums, unsweetened coconut flakes, cocoa nibs, and sprinkles, for topping

Preheat the oven to 400ºF. Spray two standard-sized muffin trays and set aside.
In a small bowl, combine the oats and milk and set aside while you're doing everything else.
In another medium bowl, whisk together the spelt, baking powder, cinnamon, ginger and salt and set aside.
In a large bowl, whisk together the melted butter, oil, almond butter, vanilla, eggs, and honey until smooth. Whisk in the oats/milk mixture.
Dump in all the flour mixture at once, and whisk until combined.
Scoop into muffin tins, filling each tin three-quarters full. Sprinkle with your topping of choice—plum slices, cocoa nibs, coconut flakes, or sprinkles.
Bake until a toothpick inserted into the center comes out clean, around 15 minutes. Cool muffins on a wire rack that's set on the counter, NOT on top of the oven. Let cool for at least 10 minutes. Enjoy warm or at room temperature.
Store in an airtight container or ziploc bag in the fridge for up to 1 week, or in the freezer for up to 3 months.

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