Gluten Free Blueberry Muffins with Crumble Topping
Make these healthy gluten free blueberry muffins for a snack to keep you energized. These dairy free blueberry muffins are great for both kids and adults.
Ingredients
- 1 cup almond meal or almond flour
- 1/2 cup oat flour + 1 tbsp
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp cinnamon
- 2 banana, mashed
- 2 eggs
- 1 tbsp ACV
- 1 tsp vanilla extract
- 1/4 cup almond butter
- 2 tbsp almond milk
- 1 cup blueberries
Crumble Topping (Gluten Free)
- 3 Tbsp oat flour
- 3 Tbsp gluten free oats
- 3 Tbsp brown sugar
- 2 Tbsp coconut oil
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
- In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
- In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
- Add dry ingredients to wet ingredients and stir until combined. Fold in blueberries.
- To make crumble, Combine oat flour, oats, brown sugar, coconut oil and cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.
- Pour batter into muffin pan, carefully topping with crumble topping.
- Bake for 20-23 minutes or until toothpick comes out clean.
- Remove muffins and let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour.
Equipment
Nutrition
Serving: 1Calories: 230kcalCarbohydrates: 18gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 31mgSodium: 216mgFiber: 4gSugar: 9g
Did you make this recipe?Let us know how it was!
