Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and line a muffin tin with liners.
Step 2
For the crumb topping: place
Old Fashioned Rolled Oats (20 g)
,
Brown Sugar (55 g)
,
Oat Flour (35 g)
, soften
Coconut Oil (45 mL)
,
Ground Cinnamon (1 g)
, and
Salt (3 g)
in a bowl and mash together with a fork until combined and crumbly. Set aside.
Step 3
Add
Oat Flour (190 g)
, Raw
Buckwheat Flour (90 g)
,
Almond Flour (60 g)
,
Baking Soda (2 g)
and
Salt (3 g)
to a large bowl and mix well.
Step 4
Whisk the
Eggs (2)
in separate bowl and then whisk in
Unsweetened Apple Sauce (125 g)
,
Almond Milk (75 mL)
,
Vanilla Extract (15 mL)
and
Honey (115 g)
until smooth. Whisk in
Orange (1)
.
Step 5
Vigorously whisk in the
Unrefined Coconut Oil (60 mL)
and immediately pour the wet mixture into the dry, to avoid the coconut oil from separating. Stir with a large spoon until just combined. Do not over stir.
Step 6
Fold in the
Fresh Blueberries (185 g)
with minimal stirring.
Step 7
Promptly spoon the mixture into the muffin liners about 2/3 the way full. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean. The tops will turn golden brown.
Step 8
Let completely cool before peeling the liner off. Muffins hold together fully once cooled.
