Crumb Cake Muffins

Usually

I crave

something

sweet

in the

mornings.

But

on some

occasions,

like today,

not so much.

That

is why

I made

these.

Crumb Cake Muffins

Adapted from Everyday Food

1/2 cup rolled oats
1/4 cup packed light-brown sugar

2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
 

1. In a medium bowl, combine oats, brown sugar, flour, and melted butter, and stir until thoroughly combined. Set aside.
 

2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. 

3. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. 

4. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. 

5. Whisk the egg whites (with an electric hand mixer) until soft peaks form. Fold the egg whites into the batter.  

6. Spoon batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. 

7. Bake about 20 -25 minutes.