Think: Coffee cake, except no coffee, extra fresh blueberries and zero dairy or gluten used.
So technically not coffee cake, but still delicious.
Basically, the only thing these gluten-free blueberry crumble muffins do have in common with coffee cake is the delicious and crisp crumble topping.
The small mountain of organic, farmers market blueberries we filled these muffins with add a sweet explosion of juiciness in each bite, plus a boost of antioxidants.
The addition of our plant-based protein powder enhances the protein content of each muffin to keep you fuller, longer and keep these muffins vegan-friendly.
We served ours warm with a smear of Kween granola butter (an allergen-free nut butter without the nuts).
- ½ banana
- ⅓ cup coconut oil
- 2 flax egg (2 tbsp flax + 6 tbsp Water)
- 1 ½ cup flour
- 2 scoops vanilla protein
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¾ cup almond milk
- 1 tsp vanilla extract
- 2 cups blueberries
- Crumble topping: 2 tbsp gluten-free flour, 2 tbsp coconut sugar, 2 tbsp solid coconut oil, ½ tsp cinnamon
- Total Fat14 g
- Carbs56 g
- Dietary Fiber4 g
- Sugars18 g
- Protein8 g
- Serving Size1 Muffin
- Preheat over to 425 degrees.
- Prepare your flax egg by combining the flaxseed and water and set in the fridge for 5 minutes to thicken.
- In one bowl, mash the banana then add in the remaining wet ingredients and stir well.
- In another bowl, combine the remaining dry ingredients (with the exception of the fresh blueberries).
- Combine the wet and dry mixtures, then fold in the blueberries to the mixture.
- Pour mixture into a muffin pan (holds 6 large muffins).
- For the crumble topping combine 2 tbsp gluten-free, 2 tbsp coconut sugar, 2 tbsp solid coconut oil, ½ tsp cinnamon. Evenly distribute over the poured muffin batter.
- Bake for 20-22 minutes at 425 degrees.