Did you notice the lack of exclamation points in those sentences? That’s because I have mixed feelings about fall. The sun makes fewer appearances. The weather gets chilly. And I kind of have a slight problem with that. I’m most definitely a spring and summer girl.
But if fall means we get to drink salted caramel mochas, wear scarves, and not feel bad about running the oven all day to bake cookies, breads, and muffins such as these, then let’s get into it!
One thing to mention before we go any further into this recipe is that these cute little three-bite muffins are actually impostors. Yep. They’re really donuts masquerading as mini muffins. If you have an imagination, you could think of them as awkward donut holes. If you have a donut pan, bake them in that and then you won’t have to imagine anything!
1/2 cup oat flour (gluten free if necessary)
1/2 cup sweet rice flour
3 tablespoons almond meal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs
1/3 cup unsweetened almond milk
1/4 cup unsweetened applesauce
3 1/2 tablespoons pure maple syrup
2 tablespoons coconut oil, melted and cooled slightly
2 teaspoons pure vanilla extract
Flaky sea salt for sprinkling
1 cup powdered sugar
1/4 cup pure maple syrup
1 teaspoon unsweetened almond milk
Preheat oven to 350 degrees. Position a rack in the middle. Coat a 24-cup mini muffin pan with cooking spray.
In a large bowl, whisk all of the dry ingredients (oat flour-cinnamon) until thoroughly mixed. In a medium bowl, whisk the wet ingredients (eggs-vanilla) until thoroughly combined. Add the wet ingredients to the dry and stir with a wooden spoon until you can’t see the flour anymore.
Fill each muffin cup to about 1/8″ from the top.
Bake for 10-12 minutes, until a toothpick comes out clean. Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
When the muffins are cool, use a fork to combine the glaze ingredients and mix until smooth. Dip the muffin tops one by one into the glaze and set them back on the rack.
Sprinkle the tops with sea salt if you’d like and allow the glaze to harden.
Makes about 24 mini muffins.