Blueberry Coffee Cake Muffins

I've got a real pastry issue. 

Tortilla chips? Take 'em or leave 'em. Garlic bread? Bored just talking about it. Candy? What is this, Halloween of '97?

But PASTRIES, ya'll. I'm hooked on the hard stuff. 

And because I know I'll probably always be this way, I figure rather than deprive myself altogether, I might as well create delicious recipes low enough in sugar and refined fats and rich enough in health-promoting whole grains, nuts, and produce that I can make and eat them on an (off the record, super) regular basis. 

The goldmine? These Blueberry Coffee Cake Muffins. 

Low in sugar, gluten-free, plant-based and made with 100% whole grain oat flour.

 

Hold my mimosa, will ya. 

Prep time: 10 miN

Bake time: 25 min

Total time: 35 min

Ingredients:

  • 1 3/4 cup oat flour

  • 1/2 cup unsweetened non-dairy milk

  • 1/2 cup coconut sugar

  • 1/2 cup unsweetened applesauce

  • 1 tsp lemon zest

  • 2 tsp lemon juice

  • 1 tsp baking soda

  • 2 tsp baking powder

  • pinch of salt

  • 1 cup fresh or frozen blueberries

  • 1/2 cup walnuts, chopped

For Streusel:

  • 1 cup almond flour

  • 3 tbsp maple syrup

  • 1 tsp cinnamon

Directions:

Preheat oven to 350 degrees F and grease or line a muffin tray. 

In a small bowl, combine the streusel ingredients and mix with a fork until sticky and clumpy. Set aside. 

In a large mixing bowl, combine the wet ingredients, and then add in the dry ones as well, except for the berries and the walnuts. 

Once the batter is just combined, gently fold in the blueberries and walnuts. 

Makes 9 Large muffins

Fill the muffin molds with batter and top each one liberally with the streusel, pressing it in lightly. You should get about 9 large muffins. 

 

Bake for 25 minutes, or until the streusel is golden brown and the muffin tops are firm to the touch. Remove from the oven and let cool for 5-10 minutes before removing from the pan.  

Store at room temp in an airtight container for 2-3 days, or in the refrigerator in an air-tight container for 3-5 days. 

 

Because these are made with such fresh ingredients and lack the shelf-stable sugar, flour, and refined fats used in most other baked goods, they require some special treatment.

 

But don't worry - they won't last that long. 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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