Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins // @noshandnourish
Vanilla Almond Milk
Blueberry Yogurt (I used Noosa)
Brown Rice Flour (or sub other kind of flour)
Brown Rice Flour (for the crumble topping)
Butter (for the crumble topping)
Coconut Sugar (for the crumble topping)
Preheat oven to 375 degrees.
Mash chickpeas (I microwaved my chickpeas for 1 min to soften them before mashing).
Add in all remaining muffin ingredients: almond milk, yogurt, honey, vanilla, coconut sugar, egg whites, flour, baking powder, & baking soda. Mix thoroughly.
Fold in blueberries gently.
Spray a muffin tin with non-stick spray, or use butter/flour to coat the insides.
Pour batter evenly into the muffin tin (mine made 10 muffins).
Mix together the crumble toppings: butter, coconut sugar, and brown rice flour.
Press a small spoonful of crumble onto each muffin.
Bake for 25 minutes, or until cooked through.
Remove from oven and let cool for ~5 minutes before devouring.
Yields 10 Muffins