Gluten-free Blueberry Crumble Muffins

As much of the country and the world has been in isolation for over a month due to COVID-19, many have had to make substitutions to their favorite recipes. Like many others, we took this time to experiment in the kitchen and eat and live healthier. In an effort to improve our immunity to the virus and our wellbeing, we have mostly eliminated sugar and carbs from our diets. Despite these efforts, we still had a craving for snacks and dessert. Probably one of our favorites (although most of them have been delicious) snacks/ desserts were our isolation Gluten-free Blueberry Crumble Muffins.

Gluten-free Blueberry Crumble Muffins

A twist on a classic blueberry muffin with no added sugar or gluten! 

Ingredients:

2 Unripe Bananas

1/3 Cup of Coconut Oil

1 Cup of Coconut Flour

1/2 Cup of Oatmeal

1/2-3/4 Cup of Blueberries

1/2 Cup of Maple Syrup

2 Eggs

1/4 Cup of Milk

1 Tsp of Vanilla Extract

1 Tsp Baking Powder

1/4 Tsp Xanthan Gum

1/2 Tsp Cinnamon

Pinch of Salt

Instructions:

1. Mash the bananas.

2. Mix all the ingredients in a large bowl. (The mixture will stay chunky so do not worry about trying to make it smooth).

3. Pour the mixture into individual muffin tins or aluminum wrappers.

4. Put the muffins in the oven at 350 F for ~30 minutes (or until a toothpick comes out dry).

5. Either serve the muffins or store for a snack/ dessert later in the week. Enjoy!