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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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate mixing bowl, combine the applesauce, melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Fold the blueberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
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.
Sprinkle the streusel mixture evenly over the tops of the muffins.
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.
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.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
