Ingredients
1/3
cup light brown sugar
2
tablespoons gluten free all-purpose rice flour blend
1
tablespoon coconut oil
1/4
cup gluten-free oats
1/4
cup chopped walnuts
1
teaspoon water
1 1/2
cups gluten free all-purpose rice flour blend
3/4
teaspoon baking soda
3/4
teaspoon xanthan gum
1/2
teaspoon gluten-free baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
2
eggs
1/2
cup sugar
1/4
cup coconut oil, melted
1
cup original almond milk
1
cup fresh blueberries
Preparation
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.
