Gluten Free Vegan Blueberry Muffins

Yield 12 Muffins

Author Clara Cavalli-Chiappardi

Prep time

30 Min

Cook time

30 Min

Inactive time

30 Min

Total time

1 H & 30 M

Print

With ImageWithout Image

Gluten Free Vegan Blueberry Crumble Muffins

These Gluten Free Vegan Blueberry Muffins are made with no premade flours mixes, gums or additives. All organic and non GMO ingredients to create the most delicious, healthy, moist and flavorful muffins.

Ingredients

• Dry Ingredients:
• 2 cup GF Oat Flour
• 1 cup GF Coconut Flour
• 1/2 cup White Rice Flour
• 2 tsp Cinnamon
• 2 tsp Baking Powder
• 1/2 tsp sea salt
• Wet Ingredients:
• 3 Flax Eggs (1 tbsp flax seed + 3 tbsp water per flax egg)
• 2 tsp Vanilla Extract
• 2 tbsp melted Coconut Oil
• 1 1/2 cups Coconut Milk
• 1 cup Maple Syrup
• Add In:
• 2 cups Fresh Blueberries
• Crumble Topping:
• 3 tbsp melted Coconut Oil
• 1/2 cup GF Oat Flour
• 1/2 cup Coconut Flour
• 1 tsp Cinnamon
• 2/3 cup Sugar

Instructions

1. Preheat oven at 350F degrees and spray a 12 muffin tin or line with cupcakes liners.
2. Make crumble topping first and set aside
3. For crumble melt the coconut oil let cool slightly
4. Whisk the flours, cinnamon and sugar together
5. Add coconut oil and mix until crumbled mixture and set aside
6. Next, in large bowl mix all dry ingredients together with whisk
7. In a separate medium bowl whisk all the wet ingredients together.
8. Add the wet to the dry and whisk well until nice and smooth.
9. Fold in fresh blueberries
10. Pour batter into muffin tins and top each muffin with crumble.
11. Bake at 350F degrees for 30min
12. Let cool at least 15-30 min and ENJOY!

Notes

If crumble is too dry add a little more melted coconut oil.

Glutne Free Vegan Blueberry Muffins