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 (4 Tbsp), Brown Sugar (4 Tbsp), Oat Flour (3 Tbsp), soften Coconut Oil (3 Tbsp), Ground Cinnamon (as needed), and Salt (as needed) 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 (as needed) and Salt (as needed) 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 (4 Tbsp) 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.