Blueberry Crumb Muffins

Preheat your oven to 350 degrees F (180 degrees C) and line a muffin tin with liners.

For the crumb topping: place Old Fashioned Rolled Oats (1/4 cup), Brown Sugar (1/4 cup), Oat Flour (3 Tbsp), soften Coconut Oil (3 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1/2 tsp) in a bowl and mash together with a fork until combined and crumbly. Set aside.

Add Oat Flour (1 cup), Raw Buckwheat Flour (3/4 cup), Almond Flour (1/2 cup), Baking Soda (1/2 tsp) and Salt (1/2 tsp) to a large bowl and mix well.

Whisk the Eggs (2) in separate bowl and then whisk in Unsweetened Apple Sauce (1/2 cup), Almond Milk (1/3 cup), Vanilla Extract (1 Tbsp) and Honey (1/3 cup) until smooth. Whisk in Orange (1).

Vigorously whisk in the Unrefined Coconut Oil (1/4 cup) 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.

Fold in the Fresh Blueberries (1 1/4 cups) with minimal stirring.

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.

Let completely cool before peeling the liner off. Muffins hold together fully once cooled.