Banana & Blueberry Crumble Muffins (GF & Vegan)
Author: 
Recipe type: Breakfast, Snack, Sweet
Cuisine: Gluten-free, Vegan, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6 large or 12 small
 
Soft & fluffy banana muffins, sweet but sharp bursting blueberries and crunchy almond crumble topping. You wouldn't guess these were Vegan, Gluten-free and no refined sugars!
Ingredients
MUFFINS
  • ¾ cup plus 1 tbsp brown rice flour
  • ½ cup plus 1 tbsp potato starch
  • ⅛ cup cornflour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • pinch salt
  • 1 tsp almond extract
  • 3 large mashed bananas
  • ⅓ cup maple syrup
  • 2 Tbsp Rapeseed Oil
  • 1.5 Tbsp Apple Cider Vinegar
BLUEBERRY CRUMBLE
  • ½ cup blueberries
  • ⅛ cup brown rice flour
  • ⅛ cup coconut sugar or brown sugar
  • ⅛ cup finely chopped almonds
  • ⅛ cup almond butter
Instructions
  1. Pre-heat the oven 180C/350F/Gas Mark 4. Either line your a muffin tin with cases or spray a silicone muffin pan with oil.
  2. For the crumble, mix all the ingredients expect the blueberries together with a fork or your hands to make a crumbly texture. Add half the blueberries, mix in and set aside.
  3. For the muffins, whisk the dry ingredients together and make a well in the centre.
  4. In a separate bowl, whisk together all the wet ingredients and pour into the flour mixture and stir to combine.
  5. Spoon into the muffin holes evenly.
  6. Push the reserved blueberries into the mixture slightly, then sprinkle over the crumble evenly
  7. Put into the oven and leave for 25 - 30 mins. Make sure a cocktail stick comes out clean to ensure they're cooked. (If you're making smaller muffins, check after 15-20 mins)
  8. Cool on a wire rack, or scoff it immediately
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/banana-blueberry-crumble-muffins-gf-vegan/