Let there be light!! ☀️
I feel like I hadn’t seen the sun in weeks before yesterday and I am SO ready for it to come and stay! The combo of covid and rain has been a total downer, let’s be honest. But the recent sunshine and higher temps are giving me some hope that better days are ahead and closer than we think! All this sunshine is giving me a spring/summer vibe and along with that vibe comes a craving for something light and fruity!...Enter these delicious new dairy free, gluten free, nut free, & guilt free muffins!
Ever year my family goes to Madison, NH for a week in the summer. It’s a small town right outside of North Conway. We’ve rented the same house since I think I was a freshman in high school! It is set back in the woods and sits right on a lake. It’s breathtaking. Crisp air, limited WiFi, and week away from reality are only a few of my favorite parts! Another favorite part is my annual Dunkin’ Donuts trip where I get a blueberry muffin! Lol, right?! It is the only time I will order one! Probably because I don’t ever go to Dunkin’ for breakfast, but I also think it makes it taste that much better because it’s a special occasion.
Obviously my part of a muffin is the top of course! And the top of Dunkin’ Donuts muffins do not disappoint! In fact, they taught be just how good they are supposed to taste! They have this sugary crunch that I would fight you for. So yesterday when I was craving a blueberry muffin I knew I had to create something with that same Dunkin feel. Something light and fluffy with an especially delicious top half!
I made these Blueberry Lemon Oat Crumble Muffins yesterday for a quick delicious breakfast treat and they melt in your mouth! I found myself going back after breakfast for a mid morning snack and then again in the afternoon and then again tonight for a pre dinner appetizer...meaning they are incredible any time of day!
If you’re anything like me right now and loving all things lemon, fruity & fresh, make these the next time you’re craving a new breakfast treat! This recipe will make 12 smaller, cupcake size muffins, but if you have a bigger muffin tray make 6!
What You’ll Need for Muffins:
1 1/3 c almond flour
1/3 c coconut flour
Dash Cinnamon
2 tsp baking powder
3 eggs
1/4 c maple syrup
1/4 c unsweetened applesauce
3/4 c almond milk
1/2 lemon plus zest
2 tbsp water
1 cup fresh blueberries
What You’ll Need for Oat Crumble:
1/3 c oats
1 tsp coconut sugar
Dash Cinnamon
1 tbsp melted grass fed butter or coconut oil
Directions:
1. Preheat the oven to 350. Line a cupcake tray with cupcake holders.
2. In a medium-large bowl, mix together all ingredients for muffins. Fill muffin tray.
3. In a small bowl, mix together oat crumble ingredients. Place a little bit of oat crumble on top of each muffin, gently pressing into the top of each.
4. Bake for 40 mins. ENJOY 🍋
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