Crispy Oat Coconut Muffins

Directions:

Preheat oven to 325°.
For the muffins: In a medium bowl, combine all dry ingredients. Add in all wet ingredients and stir until well incorporated. Reserve.
For the crumble: In a small bowl, combine all ingredients together until mixture resembles a crumb topping. Reserve.
Portion the muffin batter into 18 muffin cups and top evenly with crumble topping.
Bake for 28-30 minutes or until a toothpick inserted in center comes out clean.

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen

1 cup plus 2 tablespoons Baker’s Corner All Purpose Flour

4 cups Millville Crispy Oats, ground

¾ cup Millville Old Fashioned Oats

1 ¼ cups Baker’s Corner Granulated Sugar

1 ¼ teaspoons Baker’s Corner Baking Powder

¼ teaspoon Baker’s Corner Baking Soda

1 cup Baker’s Corner Coconut Flakes*

½ teaspoon Stonemill Iodized Salt

1 ¼ cups Friendly Farms 2% Milk

¼ cup Friendly Farms Sour Cream

⅓ cup melted Simply Nature Organic Coconut Oil

3 Goldhen Large Eggs

1 teaspoon Stonemill Pure Vanilla Extract

⅓ cup Baker’s Corner All Purpose Flour

1 ½ cups Millville Crispy Oats, roughly chopped

2 tablespoons Baker’s Corner Coconut Flakes*

¼ teaspoon Stonemill Ground Cinnamon

1 tablespoon Baker’s Corner Granulated Sugar

3 tablespoons Countryside Creamery Unsalted Butter, softened

*These are Seasonal items that are only in stores for a limited time and may no longer be available.