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Blueberry Muffins with Oat Crumb Topping (vegan + gluten-free)

  • Author: Elaine Gordon


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons unsweetened almond milk)
  • 1.5 cups oat flour (you can create oat flour by grinding oats into a fine flour in a mini food processor) – [use gluten-free oats if desired]
  • 1 cup almond meal or almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup grade B maple syrup
  • 2 tablespoons unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries

for the streusel:

  • 1/4 cup rolled oats (gluten-free if desired)
  • 1 tablespoons walnut pieces
  • 1 tablespoon organic raw cane sugar
  • 1 tablespoon coconut oil or avocado oil
  • pinch of fine grain sea salt


  1. Preheat oven to 325F. Fill a regular muffin pan with muffin liners.
  2. In a small bowl, create the flax egg by combining the ground flaxseed meal with almond milk. Whisk briefly and set aside.
  3. In a medium sized mixing bowl, combine all dry ingredients (oat flour, almond flour, baking powder and baking soda).
  4. Stir in the flax egg, almond milk, maple syrup, applesauce and vanilla until well combined. Then gently stir in the blueberries.
  5. Fill the muffin liners with the batter.
  6. Make the streusel: In a small bowl, combine the oats, walnuts, sugar, oil and salt. Spoon a small amount of this mixture on top of each muffin and gently press down into the batter.
  7. Bake 25 minutes. Let cool to room temperature before enjoying.
  • Category: Breakfast
  • Cuisine: Vegan

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