Muffin Ingredients:

• 1 cup old-fashioned rolled oats* (large flake)
• 1 cup orange juice
• 1/2 cup light brown sugar or coconut palm sugar
• 1/4 cup coconut oil or butter
• 2 Tablespoons pure maple syrup
• 2 large eggs**, beaten
• 1/8 to 1/4 teaspoon orange extract (or 1 Tablespoon orange zest)
• 1 cup gluten free flour blend (or gluten free pancake mix**)
• 2 teaspoons baking powder (or 1 teaspoon if using pancake mix)
• 1/2 teaspoon baking soda (omit if using pancake mix)
• 1/4 teaspoon sea salt (omit if using pancake mix)
• 1/3 cup chopped walnuts or pecans, optional
• 1/4 cup dried fruit, such as raisins or cranberries, optional

Topping Ingredients:

• 2 Tablespoons old-fashioned oats* (large flake)
• 2 Tablespoons brown sugar
• 1 Tablespoon coconut oil or butter
• 2 teaspoons almond flour, optional
• pinch of sea salt

*Use certified gluten free oats if gluten is a concern.

**Note: I have also used regular pancake mix (complete, not gluten free) and adjusted the ingredients as follows: used 1 egg instead of 2, added 2 Tbsp. whole wheat flour to dry ingredients.

Directions:

1. In a small to medium bowl, mix together 1 cup oats and orange juice and set aside to soak.  Preheat oven to 350 degrees F (180 C). In another bowl, cream together coconut oil (or butter) and sugar.  Stir in maple syrup and eggs until well blended.
2. Whisk together flour blend, baking powder, baking soda, and salt in a separate bowl.  Combine oat and juice mixture with the oil and sugar mixture.  Gradually add dry mixture to the wet ingredients until a well mixed batter forms. Fold in nuts and/or dried fruit if using.
3. Spoon or scoop batter into a greased 12-muffin tin or tin with paper muffin liners. Mix together topping ingredients with a fork until a crumbly topping forms.  Sprinkle batter in each cup with oat topping.  Bake for 16 to 18 minutes, until muffin centers test done.  Do not over bake.