+GF
Even without any applesauce or bananas, these muffins are incredibly moist and flavorful—especially since they’re gluten-free. And if you’re still watching your sugar intake or aren’t ready for a little splurge, skip the streusel topping. You’ll still be left with a delicious, hearty muffin! —AS
MAKES 12 MUFFINS
MUFFINS
2¼ cups (250 g) GF flour (we used 1 cup [96 g] almond flour and 1¼ cups [155 g] teff flour)
2 tsp (8 g) baking powder
1 tsp baking soda
1½ tsp (6 g) xanthan gum
1 tsp (5 g) salt
½ cup (110 g) coconut oil, melted
1 cup (235 ml) nondairy milk
½ cup (95 g) organic sugar
2 tsp (10 ml) vanilla extract
1 cup (160 g) fresh or frozen blueberries (not thawed)
STREUSEL
½ cup (48 g) almond flour
⅓ cup (63 g) organic sugar
¼ cup (55 g) coconut oil (not melted)
¼ tsp ground nutmeg
¼ tsp ground cinnamon
Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin and set aside.
FOR THE MUFFINS
In a large mixing bowl, combine the flour, baking powder, baking soda, xanthan gum and salt. In a separate mixing bowl, whisk together coconut oil, nondairy milk, sugar and vanilla. Slowly add the dry ingredients to the wet, mixing together to combine. Be careful not to overmix! A little air left in the batter is best. Once combined, add the blueberries and use a rubber spatula to distribute them through the batter. Pour the batter into greased muffin tins, filling about three-fourths full. Set aside.
FOR THE STREUSEL
In a small dish, fork together all of the streusel ingredients until completely combined. Sprinkle a little streusel on top of each filled muffin tin, right on top of the batter. We put about a tablespoon (15 g) of streusel on each muffin.
Put the muffins in the oven and bake for 30 minutes, rotating the pan halfway through to ensure even cooking. Once finished, remove them from the oven and let them cool for at least 30 minutes before eating. Save them in an airtight container for several days.