Blueberry Almond Streusel Muffins

Blueberry Almond Streusel Muffins

gluten-free, easily made vegan* *see vegan variations at bottom of recipe

Ingredients

  • 3 TBSP sorghum flour
  • 3 TBSP gluten-free rolled oats
  • 3 TBSP dark brown sugar
  • ½ tsp. Cinnamon
  • 4 TBSP unsalted butter, chilled
  • 4 TBSP sliced almonds (or other nuts - optional)
  • 1 ½ cups gluten-free rolled oats, separated
  • ½ cup quinoa flakes
  • ½ cup sorghum flour
  • 2 tsp. Baking powder
  • 1 tsp. Xanthan gum
  • ½ tsp. Kosher salt (or ¼ tsp. table salt)
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup almond milk (or coconut milk, soy milk, etc.)
  • ¼ cup plain greek yogurt
  • ¼ cup coconut oil, melted
  • 1 tsp. Gluten-free vanilla extract
  • ½ tsp. Almond extract (or more vanilla, or other flavoring)
  • 1 cup fresh or frozen blueberries
Read the whole recipe on Cooking Quinoa