Gluten Free Blueberry Crumble Muffins
This recipe is featured in Eat Insects? Here's Why, and How, To Give It a Try
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
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
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!