Oatmeal Espresso Muffins

Yields: 1 dozen Muffins

2 cups Old Fashioned Oats

1 cup Milk

1/2 cup Maple Syrup

1/3 cup Vanilla Maple or Sweet Cream Butter Olive Oil

2/3 cup Brown Sugar

2 egg

1 3/4 cup Flour

1/2 tsp Baking Powder

2 tsp Cinnamon Vanilla Shaker

1/2 tsp Baking Soda

1/2 tsp Vanilla Bean Sea Salt

2 1/2 tsp Instant Espresso

Crumble:

1/2 cup Flour

2 tbsp Old Fashioned Oats

2 tbsp Sugar

1 tsp Cinnamon Vanilla Shaker

1/2 tsp Instant Espresso

1 tbsp Maple Syrup

1 tbsp Vanilla Maple or Sweet Cream Butter Olive Oil

Pinch of Vanilla Bean Sea Salt

1. Preheat the oven to 400F.

2. In a bowl, whisk together the sugar and olive oil. Once combined, stir in the eggs one at a time. Add the baking powder, cinnamon vanilla shaker, baking soda, salt and instant espresso. Stir until just combined, then stir in the old fashioned oats, followed by the milk and then the flour.

3. Line a muffin pan and fill each one 3/4 full with the muffin batter.

4. In a small bowl combine all the ingredients for the crumble, mix with a fork or your hands until a nice crumble is formed. Evenly top each muffin with the crumble.

5. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool at least 5 minutes before eating.