Blueberry Crumb Muffins

For the crumb topping: place Old Fashioned Rolled Oats (4 Tbsp) , Brown Sugar (4 Tbsp) , Oat Flour (3 Tbsp) , soften Coconut Oil (3 Tbsp) , Simply Organic Cinnamon, Ground (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.