Hello everyone! I’m absolutely thrilled to be doing my very first guest post for North Coast Naturals today!
I’ve had this recipe in the back of my mind for a while now. I wanted to create a gluten-free muffin that was both healthy and delicious that would be perfect for breakfast or as a mid-day snack. One that would be nutritionally superior to those yummy looking muffins you might be tempted by at the local coffee shop. Some of those store-bought muffins can pack more fat and calories than a cupcake!
Ok, first things first. I really love a good muffin. They’re easy to make, portable and so very tasty. But I hate it when they’re just too dry. Thanks to the pumpkin puree I used these turned out nice and moist, and it also adds a good hit of Vitamin A.
These Blueberry Crumble Muffins are made with only clean whole foods that are meant to fuel your body. For this recipe I ground up some steel cut oats into oat flour using my food processor, added almond flour for texture, and pumped up the fiber count with North Coast Naturals Ultimate Daily Cleanse.
The oat flour has a slightly sweet, nutty flavour to it, and is fairly light in texture. I love using it for healthy gluten-free baking because the end result doesn’t seem to fall apart. If you happen to be sensitive to gluten, just make sure you grind the flour from certified gluten-free oats.
I also used nutrient rich wild blueberries that I had frozen from last summer, which are native here in Muskoka, Ontario, but cultivated blueberries (fresh or frozen) will do just fine if you can’t find frozen wild. Blueberries pack fiber, minerals (such as manganese), and contain more powerful disease-fighting antioxidants than any other fruit or vegetable.
Moist, dense, and lightly sweetened with unrefined sucanat, you can feel good about having one of these muffins.
- 1 cup oat flour
- ¾ cup almond flour
- ¼ cup North Coast Naturals Ultimate Daily Cleanse
- ¼ cup organic sucanat
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp cinnamon
- ¾ cup pumpkin purée
- 2 eggs
- ½ cup low-fat milk (or unsweetened almond milk)
- ¼ cup sunflower oil
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries
- For the Crumble Topping:
- ⅓ cup oat flour
- ¼ cup organic sucanat
- 1½ tsp cinnamon
- 2 tbsp organic butter (or coconut oil)
- Preheat oven to 350˚F and light grease a muffin tin or line with paper muffin cups.
- First make the crumble topping. Mix together the oat flour, sucanat, cinnamon, and coconut oil or butter until combined. It should be course in texture like wet sand. Set aside
- In a large bowl, stir together the dry ingredients: oat flour, almond meal, Ultimate Daily Cleanse, sucanat, baking powder, baking soda, sea salt, and cinnamon. In a separate bowl, whisk together the pumpkin purée, eggs, milk, coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix or you may end up with dense muffins.
- Gently fold in the blueberries.
- Divide the muffin batter evenly among muffin tins, about ⅔ of the way full.
- Generously sprinkle the crumb topping on each muffin and bake for about 20-25 minutes until a toothpick or knife comes out clean and the tops are golden.
- Cool in pan for 5-10 minutes before serving.
Jennifer is the photographer and writer behind the blog, Edible Sound Bites. She has a passion for eating clean and living a healthy lifestyle. She loves to be active but weight training is her favourite form of exercise. She hopes to inspire others to live a healthy life and eat healthy. When she isn’t at her desk writing, she’s in the kitchen cooking something up. Some loves: family, music, playing guitar, sound design, cycling, new books, good coffee + tea, farmers markets, seasonal fruit + veggies, baking, hiking, snowboarding, and breakfast.
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