Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Yield: 10-12 muffins

 

Ingredients

3 eggs
1 cup water
3 tbsp oil
1 box Simple Mills Pumpkin Muffin & Bread Mix

 

Granola topping

1/4 cup gluten free certified oat flour
1/4 cup sliced almonds
2 tbsp coconut oil
2 tbsp organic coconut sugar
2 tbsp gluten free certified old fashioned oats
1/4 tsp cinnamon
Coconut butter (optional)

 

Instructions

PREHEAT oven to 350ºF and line a cupcake pan with cupcake liners. Set aside.
ADD eggs, water and oil to a bowl and whisk. Add Simple Mills mix and whisk until well blended.
SPOON the batter into the prepared cupcake pan. Set aside.
ADD oat flour, almonds, coconut oil, coconut sugar, oats and cinnamon to a small bowl. Mix using your hands until the mixture resembles coarse crumbs.
SPRINKLE topping over unbaked muffins.
BAKE for 20-25 minutes or until a toothpick comes out clean. Let cool.
ENJOY with drizzled coconut butter.