Gluten Free Blueberry Crumble Muffins
Stacie manages social media for Entomo Farms, a company dedicated to entomophagy.
These muffins are the perfect morning protein boost with 5 grams insect protein per muffin. A real treat, even the next day! I was most pleasantly surprised the first time I tried them. The berries, applesauce, cricket powder and eggs make waking up easy!
- Servings Makes 6-8 muffins
Ingredients
For the muffins:
- 40 grams (¼ cup) cricket powder
- 42 grams (⅓ cup) coconut flour
- 35 grams (¼ cup) sorghum flour
- 25 ml (½ teaspoon) baking powder
- 1.25 ml (¼ teaspoon) salt
- 1.25 ml (¼ teaspoon) cinnamon
- 59 ml (¼ cup) applesauce
- 25 ml (½ teaspoon) pure vanilla extract
- 59 ml (¼ cup) maple syrup
- 4 eggs
- 15 ml (1 tablespoon) sunflower oil
- 118 ml (½ cup) fresh blueberries
For the crumble topping:
- 40 grams (⅓ cup) mixed chopped walnuts and pecans
- 30 ml (2 tablespoons) almond meal
- .6 ml (1/8 teaspoon) cinnamon
- 15 ml (1 tablespoon) maple syrup
- 15 ml (1 tablespoon) melted butter
- Dash of sea salt
Preparation
1. Preheat oven to 177° C (350° F). Place paper liners in 8 muffin cups.
2. In a medium bowl, use a whisk to combine the first 6 dry ingredients.
3. In a separate bowl combine next 4 wet ingredients. Blend well using a hand mixer.
4. Add the dry ingredients to the wet and blend to combine. With your hand mixer on low speed slowly add the sunflower oil. Mix well.
5. Fold in the blueberries ( I like to save a few to add on top before they hit the oven for muffin-beautification).
6. In a small bowl, combine all the ingredients for the crumble topping together.
7. Fill muffin cups ⅔ full and top evenly with a teaspoon of crumble topping.
8. Bake for 25-30 minutes, or until a toothpick that has pierced the muffin center comes out clean. Cool for 10 minutes. You won’t have to call the gang down, because the awesome aroma does it for you!
Stacie Goldin
Stacie Goldin is the key writer, copy editor, blogger and social media co-manager for Entomo Farms. She and the rest of the Entomo Farms team are dedicated to spreading the word about entomophagy, and the importance of embracing the Protein Revolution. If you had told her a few years ago that she would be eating insects by choice, she would have laughed in your face. Stacie lives in Toronto with her two daughters, her furry son, and her husband, Jarrod, one of the co-founders of the company.
Courtesy photo
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