Vegan Gluten-Free 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 layer after letting it cool for at least 5 minutes
Add the remaining crust on top, sprinkling it on
Bake for 25 to 30 minutes
Let cool completely before removing from the muffin tin
Store in the fridge for 4-5 days
