Gluten-Free Vegan Blueberry Crumble Muffins
Ingredients
Crust
- 2 cups rolled oats (gluten-free)
- 1 cup almond flour
- 1 cup oat flour
- 1/2 cup maple syrup or honey
- 2 tsp baking powder
- 1/4 cup almond milk
- 1/2 cup unsweetened applesauce
Blueberry filling
- 3 cups blueberries (fresh or frozen)
- 2 tbsp chia seeds
- 1 tbsp water
Preparation
Heat the blueberries along with the water and chia seeds at a simmer for 10 minutes to make the filling.
Preheat oven to 350F.
In a bowl, mix all of the crust ingredients together well with a spatula.
Line a muffin pan with muffin liners and add two-thirds of the crust mixture, saving one-third for later.
Add the blueberry filling layer after letting it cool for at least 5 minutes.
Add the remaining crust mixture on top, sprinkling it on.
Bake for 25 to 30 minutes.
Let cool completely before removing from the muffin tin.
Tips
Store in the fridge for 4-5 days.
