Ingredients

Streusel Topping:

1/3 cup oat flour

1/3 cup chopped walnuts

2/3 cup rolled oats

1/3 cup coconut sugar

1/2 teaspoon kosher salt

1/4 teaspoon cinnamon

2 tablespoons vegan butter, melted

2 tablespoons Justin's Classic Almond Butter

 

Muffins:

1 1/2 cups gluten-free all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups fresh blueberries

1/4 cup vegan butter, melted

2 tablespoons Justin’s Classic Almond Butter

3/4 cup almond milk

1 teaspoon vanilla

½ teaspoon almond extract

Cooking Instructions

 

Preheat the oven to 375°F. Line a muffin pan with paper liners and set aside.

In a small bowl, combine all streusel ingredients and mix well. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.

Toss the blueberries into the flour mixture.

In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract. Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).

Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack. Enjoy!