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Blueberry Cranberry Oat Muffins with Maple Cashew Crunch Topping (Gluten-Free & Dairy-Free)


  • Author: Emily Smith
  • Cook Time: 25
  • Total Time: 25
  • Yield: 10 1x

Description

An exceptionally moist muffin filled with fruits and topped with a delicious maple crunch! Yum!


Scale

Ingredients

  • 2 cups gluten free rolled oats
  • 1 cup brown rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • pinch of salt
  • 1 1/2 cups Original Unsweetened Almond Breeze
  • 2 large eggs
  • 1/2 cup of turbinado brown sugar
  • 3 tablespoons melted virgin coconut oil
  • 3/4 cranberries (halved, optional)
  • 3/4 wild blueberries

Maple Cashew Topping

  • 1/2 cup of salted cashews (or use raw and add a pinch or two of salt)
  • 1 Tablespoon of pure maple syrup

Instructions

To make topping

  1. Place cashews in food processor and process until crumbly (1 min on high)
  2. Add maple syrup, process for 15 seconds. Set aside.

Muffins

  1. Preheat the oven to 350 degrees.
  2. Grease muffin tin with virgin coconut oil.
  3. In a large mixing bowl, add all the dry ingredients. Stir until blended. In a medium bowl, add all wet ingredients and whisk.
  4. Pour wet ingredients into the dry ingredients.
  5. Add in blueberries and cranberries
  6. Blend until mixed.
  7. Pour into muffin tins. And sprinkle with cashew topping.
  8. Bake for 22-25 minutes or until comes out clean with a knife.
  9. Cool on baker’s rack. Enjoy!

Notes

  • I made large muffins (10) and baked them for 25 minutes.
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