I may or may not have shared with you great bloggy friends that I hold a stay at home moms group in my home on Tuesday mornings. Its a great time for us ladies to get together, spend a little time in the word or in fellowship (or both!), and let the kiddos play. One of these days Ill do a post on it, its a great thing to do and if you’re a stay at home mom and feeling at all isolated, starting a moms group in your home is a wonderful way to connect with other moms and do the journey of homemaking and raising a family in community.
I was whipping up some blueberry muffins (trying to use up my last bag of frozen blueberries from LAST summer before this summer’s crop comes in!) and wanted a fun topping. Arent muffins just better with a yummy topping baked in? I came up with this, and wanted to share:
Coconut Almond Muffin Topping
- Unsweetened Shredded Coconut
- Almond slivers
- Quick Oats
- Brown Sugar (you could do maple syrup instead)
- Canola oil (you could do melted butter instead)
You know me, Im not great about telling you measurements. But I can tell you you want about 2 cups of topping to do a proper job of covering 12 large muffins. Experiment with your amounts, I did about equal parts of each. You DO want the mixture to be moist and clumpy, so make sure you add enough melted butter or a light-flavored oil like canola to make it stick to the muffins and crisp up nicely.
By the time the muffins were done baking we were all so ready for them that I totally forgot to take a picture of the finished product. But I can assure you it was all golden brown and delicious.
What do you like to use for a muffin topping?
Happy Baking, ladies!