Wednesday, August 17, 2016

Blueberry Peach Crumble Muffins – Gluten-free, Vegan and Refined Sugar-free

I saw this post I wrote a year ago, and I thought to myself "Wow, that would be a good muffin". So I adapted the Chocolate Cherry Muffins that I posted in June, as follows.

Blueberry Peach Crumble Muffins

Prep time: 10  minutes
Cook time: 25 minutes
Yield: 12 muffins

3/4 Tbl flax meal
2 Tbl and 1 tsp water
2 cups gluten-free all purpose flour
2 tsps baking soda
2 tsps baking powder
1 tsp cinnamon1/2 tsp salt
1/2 tsp xanthan gum (if your mix does not have xanthan gum, increase to 1 tsp)
1 1/4 cup milk of choice (I used unsweetened non-GMO soy milk)
1/3 cup agave nectar
1/2 cup and 1 Tbl canola oil
1/4-1/2 tsp liquid stevia*
1 Tbl vanilla extract
1/2 cup blueberries
1/2 cup chopped peaches (each piece should be about 1 centimeter cubed)
1 1/2 Tbl Earth Balance 
1/2 c oats
3 tsp cinnamon

Combine the flax meal and water in a small bowl. Let sit for five minutes.
Preheat oven to 325 F. Line a muffin tin with paper liners or spray with oil.
Whisk dry ingredients in a large bowl. Whisk together wet ingredients (including flax mixture) in a medium bowl. Form a well in the dry ingredients and pour in the wet. If the mixture is too dry, add a little more milk. Stir well, then fold in blueberries and cherries. Scoop 1/4 cup batter into each muffin cup. 
In a small bowl combine Earth Balance, oats, and 3 teaspoons of cinnamon. Place a rounded 1/2 tsp of this mixture on the top of each muffin.
Bake 25 minutes or until a toothpick comes out clean. Let the muffins sit in the pan for 10-15 minutes before removing to a cooling rack.

*These muffins are not very sweet. If you like your muffins sweet, add the full amount of stevia.


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