Gluten Free Casein Free Blueberry Streusel Muffins
Indulge in the wholesome goodness of Gluten-Free Casein-Free Blueberry Streusel Muffins, a delightful treat perfect for those with dietary restrictions or anyone craving a healthier baked option. Bursting with juicy blueberries and naturally sweetened with maple syrup, these muffins boast a moist, tender crumb thanks to unsweetened applesauce and almond milk. The crowning glory is the irresistible streusel topping, crafted from gluten-free oats, coconut sugar, and a touch of coconut oil for a golden, crumbly finish. Quick to prepare in just 15 minutes and baked to perfection in under 20, these allergen-friendly muffins are free from gluten and dairy without skimping on flavor. Perfect for breakfast, snacks, or a guilt-free dessert, these muffins are a must-try for anyone seeking a nourishing and satisfying treat.
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 0.5 cup Maple syrup
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 0.5 cup Gluten-free oats
- 0.25 cup Coconut sugar
- 2 tablespoons Coconut oil (solid)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Step 3
In a separate mixing bowl, combine the applesauce, melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.
Step 4
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Step 5
Fold the blueberries into the batter, ensuring they are evenly distributed.
Step 6
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
Step 7
To make the streusel topping, combine the gluten-free oats, coconut sugar, and solid coconut oil in a small bowl. Use your fingers or a fork to mix until crumbly.
Step 8
Sprinkle the streusel mixture evenly over the tops of the muffins.
Step 9
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1030.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2618.7 |
| Total Fat 94.7g | 0% |
| Saturated Fat 75.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2210.2mg | 0% |
| Total Carbohydrate 455.8g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 201.1g | |
| Protein 13.4g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 286.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 468.9mg | 0% |
Source of Calories