Coconut flour, almond meal & wholesome oats star in this uniquely textured muffin. The coconut flour makes for a pillowy inside with a delicate crumb.
The crispy oat topping and juicy blueberries are a perfect combo pairing to this coconutty treat.
This recipe makes a small batch! 10 small muffins or 4 large - double it if you’re looking for a bigger bake!
INGREDIENTS
- 30g Coconut Oil
- 30g Coconut Yoghurt
- 1 tbsp Lemon Juice
- 50g Coconut Sugar (or brown sugar)
- 30g Maple Syrup
- 1/2 tsp Vanilla
- 75g Almond Meal
- 50g Coconut Flour
- 25g Tapioca Starch
- 1.5 tsp Baking Powder
- 50g Blueberries
OAT CRUMBLE TOPPING
- 5 tbsp Oats
- 1 tbsp Sugar
- 3 tbsp Vegan Butter (melted)
METHOD
- Preheat oven to 350f/160c.
- In a bowl combine wet ingredients & sugar. In another bowl combine the almond meal, flour, starch, baking powder and blueberries.
- Combine melted butter, oats & sugar - set aside.
- Mix the dry muffin ingredients into wet - gently folding to not totally squash the blueberries.
- Place by the spoonfuls into greased mini muffin cups and top with butter oats and additional blueberries, if desired.
- Bake for 20-25 minutes or until oat topping is slightly golden & crisp.
We would like to thank Sara @the.mindfulpeanut for creating this delicious and healthy recipe!
FEATURED PRODUCTS
To make this recipe select from either the GF Oats Traditional Oats or GF Organic Oats.
Shop the full range of GF Oats here.