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–+ servings

Snickerdoodle Muffins

5 from 1 vote
Let's take the iconic Christmas cookie and transform it into a breakfast muffin. Light and fluffy, these have that signature snickerdoodle taste by using cream of tartar and baking soda in the mix, plus a topping of cinnamon sugar that really seals the deal.
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Prep Time:5 minutes
Cook Time:25 minutes
Course: Breakfast, Dessert, Snack
Keyword: baking, gluten free, muffins, snack, snickerdoodle
Servings: 6 muffins

Equipment

  • Muffin tin
  • Muffin liners

Ingredients

  • 1 & ⅔ cup oats blended into flour 180g
  • 1 tsp baking powder
  • 1 tsp cream of tartar a necessity to get that snickerdoodle taste!
  • Pinch of salt
  • ½ cup melted butter or vegan butter
  • ½ cup maple syrup
  • 1 egg

Cinnamon sugar topping:

  • 1 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Preheat your oven to 350F.
  • Whisk together the oat flour, baking powder, cream of tartar and salt.
  • In another bowl whisk together the butter, syrup, egg until combined.
  • Add the wet ingredients to the dry and pour into six muffin liners. Due to the oat flour, these will be very tender, so the muffin liners are needed!
  • Top with cinnamon sugar and bake at 350F for 20-25 minutes.
  • Serve warm!