Blueberry Muffins with Streusel Crumble

Prep Time: 15 minutes

Cook Time: 21 minutes

Total Time: 36 minutes

Blueberry Muffins with Streusel Crumble

A wholesome breakfast treat, these fluffy and moist blueberry oat muffins have a warm and fruity flavor. The muffins feature a crunchy streusel topping made with Blueberry + Cashew Butter MacroBars®, oats, and cashews.

Ingredients

  • 1/3 cup coconut oil, softened
  • 1/2 cup coconut sugar
  • 3/4 cup mashed ripe banana or unsweetened applesauce
  • 1 tbsp pure vanilla extract
  • 3/4 cup almond milk, room temperature
  • 2 cups oat flour, finely ground
  • 1/2 cup old-fashioned oats
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 cup fresh blueberries
  • 2 tbsp coconut oil, softened, for streusel
  • 1/4 cup old-fashioned oats, for streusel
  • 2 tbsp cashews, roughly chopped, for streusel
  • 1 Blueberry + Cashew Butter MacroBar®, roughly chopped, for streusel

Directions

  1. Preheat the oven to 425°F and line two regular muffin tins.
  2. Mix all streusel ingredients together in a small bowl and set aside.
  3. In a medium bowl, mix softened coconut oil and coconut sugar.
  4. Add mashed banana, vanilla extract, and almond milk, whisking to combine.
  5. In a separate bowl, combine oat flour, old-fashioned oats, salt, baking powder, baking soda, and ground cinnamon. Mix together and then fold into the wet ingredients.
  6. Gently fold blueberries into batter.
  7. Scoop batter into prepared muffin tins, filling each ¾ of the way.
  8. Sprinkle 2-3 tsp of streusel topping onto the top of each muffin.
  9. Bake at 425°F for 6 minutes, then reduce to 350°F and bake for another 13-15 minutes.
  10. Let cool for 3-5 minutes in muffin tins, then transfer to a wire rack.
  11. Once cooled, enjoy!

Featured MacroBar

Blueberry + Cashew Butter MacroBar

blissful daybreak

Blueberry + Cashew Butter MacroBar

$38.49 12-count tray
12 servings

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