Vegan Gluten-Free Blueberry Crumble Muffins
Ingredients
Crust
- 2 cups rolled oats (I used @bobsredmill gf)
- 1 cup almond flour
- 1 cup oat flour (can make your own by pulsing oats in a food processor or buy oat flour)
- 1/2 cup maple syrup (or honey)
- 2 tsp baking powder
- 1/4 cup almond milk (sub any 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, saving one-third for later
Add the blueberry layer, letting it cool for at least 5 minutes beforehand
Add the rest of the crust 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
