100% whole wheat "cinnabon" muffins

(inspired by Texanerin)

Ingredients: 

40 g (about 1/4 cup) whole wheat pastry flour

70 g (about 1/3 cup packed) brown sugar

2 tablespoons canola oil

1 teaspoon cinnamon 

130 g (about 1 cup) whole wheat pastry flour

85 g (about 1/2 cup packed) brown sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon Kosher salt

1/2 cup buttermilk 

3 tablespoons organic canola oil

1 teaspoon vanilla extract

1 egg

Powdered sugar glaze (optional)

Instructions:

Preheat oven to 350°F. Line a muffin tin with 9 muffin liners. Combine first 4 ingredients (through 1 teaspoon cinnamon) and set aside. 

Whisk together next 6 ingredients (flour through salt), breaking up any lumps of brown sugar. Combine buttermilk, oil, vanilla and egg. Add to dry ingredients and stir just until combined. 

Fill each muffin tin half full with batter and top with about 1 teaspoon of streusel. Divide remaining batter among muffin tins and top with remaining streusel. 

Bake for about 15 - 17 minutes or until a wooden pick comes out clean. Glaze, if desired. 

Makes 9 muffins