Muffins with Crunchy Almond Crumble

Ingredients

For almond crumble:

  • 50g (1/2 cup) flaked almonds
  • 85g (1 cup) oats gluten-free
  • 50g (1/4 cup) coconut sugar
  • 15g (1/8 cup) gluten-free flour
  • 1/4cup vegetable oil

For breakfast muffins:

  • 225g (1 3/4 cups) plain gluten-free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda gluten-free
  • pinch of salt
  • 2tsp cinnamon
  • 55g (1/2 cup) ground almonds
  • 70g (1/2 cup) dates, chopped
  • 65 – 100g (1/3 – 1/2 cup) coconut sugar
  • 1/2cup vegetable oil
  • 1/3cup almond milk or other non-dairy milk
  • 2 medium eggs, room temperature
  • 1tsp vanilla
  • 1/2 banana, mashed

Instructions

For almond crumble:

  1. In a bowl, combine all almond crumble ingredients.
  2. Mix until everything is evenly distributed.
  3. Set aside.

For breakfast muffins:

  1. Preheat the oven to 180 ºC (350 ºF) and line a cupcake tray with 9 cupcake cases.
  2. In a bowl, mix all breakfast muffins ingredients until a homogeneous mixture with no flour clumps forms.
  3. Using a spoon or an ice-cream scoop, fill each cupcake case ~3/4 full with the muffin batter.
  4. Sprinkle the almond crumble on top of the muffin batter (you should be able to evenly distribute all of the crumble among the 9 muffins).
  5. Bake in the preheated oven at 180 ºC (350 ºF) for 20 – 23 minutes, or until the crumble is light golden brown and an inserted toothpick comes out clean.
  6. Allow to cool, and enjoy!

Author: theloopywhisk.com/2017/05/22/gluten-dairy-free-breakfast-muffins-crunchy-almond-crumble/
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