Blueberry Hemp Crumble Muffins

Time: 45 mins.

Servings: 12

Ingredients

• 6 tbsp. filtered water
• 2 tbsp. ground flax
• 1 ¾ cups all-purpose gluten-free flour
• 2 tsp. baking powder
• ½ tsp. sea salt
• ½ tsp. cinnamon
• 1 ½ cups coconut sugar
• 1 cup non-dairy milk
• ½ cup avocado oil
• 1 tbsp. vanilla extract
• 1 ½ cups blueberries, divided

Hemp Crumble:

• ½ cup Manitoba Harvest Hemp Hearts
• ¼ cup coconut oil, solid
• 3 tbsp. oats
• 3 tbsp. coconut sugar
• 1 tbsp. almond flour
• ½ tsp. cinnamon

Directions

1. In a medium mixing bowl, stir together water and flax then let sit until it thickens, about 15 minutes.
2. For the crumble, mix together all ingredients except coconut oil in a bowl.
3. Add coconut oil to bowl and, using a fork, combine with dry ingredients until mixture is crumbly and pea-sized. Place in refrigerator.
4. Preheat oven to 375°F and spray a 12-muffin tin with non-stick spray or grease with coconut oil.
5. In a large mixing bowl, mix together flour, baking powder, salt and cinnamon. Set aside.
6. To your thickened flax mixture, whisk in coconut sugar, oil, milk and vanilla extract.
7. Add the wet mixture to the dry mixture and stir until just combined, careful not to over mix. Mixture will be a little chunky.
8. Fold in 1 cup blueberries to mixture.
9. Divide the batter between the prepared muffin cups and top with remaining ½ cup blueberries.
10. Sprinkle each blueberry-topped muffin with about 1 tablespoon of crumble mixture.
11. Bake 18-22 minutes until cooked through and a toothpick comes out clean.
12. Cool in pan for 10 minutes then remove muffins to cool completely on a wire rack.