For Oat Crumble Topping:
1/2 cup old fashioned oats
2 tbsp chopped pecans or almonds
2 tbsp gluten-free all-purpose flour
2 tbsp melted unsalted butter
2 tbsp brown sugar
1 cups gluten-free all-purpose flour
1 and 1/2 almond meal
1/2 cup coconut flour
1/3 cup brown sugar
2 tsp baking powder
1/2 tsp sea salt
2 large eggs
1 cup unsweetened almond milk
1/4 cup maple syrup
1/4 cup melted unsalted butter
2 cups blueberries or mixed berries
1. Preheat oven to 180º C and line 12 muffin tins with paper liners.
2. Make crumble topping by combining ingredients in a food processor and pulse until just combined and crumbled. Pour into a small bowl and transfer to refrigerator.
3. Combine dry ingredients for muffins in a medium mixing bowl, stir. In a separate mixing bowl whisk together wet ingredients. Gradually stir wet ingredients into dry. Fold in berries.
4. Scoop heaping ¼ cups of muffin batter into prepared cups. Remove topping from fridge and use fingers to crumble. Sprinkle 1 tablespoon of streusel on top of each muffin. Bake for 25-30 minutes. Cool muffins 10 minutes before removing from tin.