Blueberry Crumble Muffins
These blueberry crumble muffins are vegan, gluten free, and healthy. A perfect healthy breakfast recipe, meal prep breakfast, or even a healthy snack. #veganbreakfast | #veganrecipes | #veganmuffins | #veganmealprep | #glutenfreevegan | #glutenfreerecipes | #glutenfreebreakfast | #healthybreakfast | #blueberryrecipes | #healthysnack
Ingredients
Crust:
2 cups rolled oats (I used these gluten free oats )
1 cup almond flour
1 cup oat flour (can make your own by pulsing oats in a food processor or use this gf brand)
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
Method
1. Heat the blueberries along with the water and chia seeds at a simmer for 10 minutes to make the filling
2. Preheat oven to 350F
3. In a bowl, mix all of the crust ingredients together well with a spatula
4. Line a muffin pan with muffin liners and add 2/3 of the crust, saving 1/3 for later.
5. Add the blueberry layer (let it cool a bit before doing so, at least 5 mins)
6. Add the rest of the crust on top, kind of sprinkling it on there
7. Bake for 25- 30 minutes
8. Let cool completely before removing from the muffin tin
Store in the fridge for 4-5 days.