Some cold, wintery days, only a hot cup of coffee and a fresh muffin will do the trick. These lack the distinctive “gluten free” taste of a lot of muffin recipes out there, and the ingredients are super normal, so when you get the hankering for a muffin, this is the perfect recipe.
Gluten Free Oatmeal Blueberry Applesauce Streusel Muffins
Yields: 12 muffins
Mixed together in one large bowl:
1 1/4 cups Special Sweets Blend flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Mixed together in a separate, smaller bowl:
1 cup applesauce
1/2 cup Greek yogurt
1/2 cup firmly packed organic brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
Fold in later:
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375˚ F.
Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.
Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full. Top with streusel mix.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!
(This makes a ton of streusel topping, so do yourself a favor and use the leftover (fresh) blueberries, sprinkle them with sugar, put them into individual ramekins, sprinkle some of this on top, and bake for 25 minutes…you can thank me later)
2/3 cup quinoa flakes
2/3 cup Sweets Blend flour
2/3 cup organic light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup virgin coconut oil
Combine the quinoa flakes, SB flour, brown sugar, cinnamon, and sea salt. Add the coconut oil. Stir in or rub the coconut oil and dry mixture together to create a sandy, crumbly texture.