Gluten Free Blueberries Muffins
Gluten free blueberry muffins with fresh blueberries and a crumble topping
Servings 12
Calories 159kcal
Ingredients
- 1 cup gluten free flour
- 1 cup rolled oats
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut cream melted
- pinch of salt
- 1 tsp vanilla
- 2 eggs
- 2/3 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened dairy free milk
- 1 cup fresh blueberries lightly coated in 1 tbsp flour
Crumble
- 3 tbsp gluten free flour
- 3 tbsp monk fruit sweetener
- 1 tbsp coconut oil melted
Instructions
- Preheat oven to 350 degrees and grease a muffin tin with avocado oil spray
- In a small bowl mix eggs, maple syrup, milk, and applesauce till well combined.
- Add dry ingredients and melted coconut cream to a large bowl.
- Fold wet ingredients into dry ingredients until combined.
- In a small bowl, add blueberries and 1 tbsp of flour. Lightly mix till berries are evenly coated.
- Fold blueberries into batter and scoop batter evenly into muffin tins. Muffin tins will be almost full.
- In a separate bowl combine the crumble ingredients and evenly sprinkle over muffin batter
- Place in oven and bake for about 25-35 minutes until batter is set and the muffins are becoming lightly brown.
- Let cool for about 20 minutes and ready to serve.
- Store at room temperature for 2-3 days or wrap individually in plastic wrap or aluminium foil and freeze.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g