Ya’ll…. just go make these allergy friendly muffins. I mean chocolate and raspberry and crumble in one? You can’t beat that combo! I’m obsessed with all three, so putting them into one delicious muffin just felt like the right thing to do.
Raspberry Chocolate Chip Crumble Muffins
Makes 12
Muffins:
-1 cup Tigernut or almond flour
-3/4 cup 1:1 gluten free flour*
-1 tsp baking powder
-1/4 tsp salt
-2 eggs
-1/4 cup melted oil or butter (I used olive oil)
-1/4 maple syrup
-1/4 cup unsweetened applesauce
-1 tsp. vanilla extract
-1/2 cup chocolate chips of choice (I used Enjoy Life)
-1 cup of fresh or frozen raspberries
*For all paleo version use 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch
Crumble topping:
-1/4 cup oats (use shredded coconut or nuts for paleo)
-1/4 cup tigernut or almond flour
-2 tbs. gluten free or cassava flour
-1 tbs. melted coconut oil
-1 tbs. maple syrup
Preheat oven to 350F.
Combine crumble topping ingredients together and set aside.
Sift all dry ingredients for muffins together in a bowl.
Beat wet ingredients for muffins together, except for choc chips and raspberries.
Add your dry muffin ingredients to the wet and mix to combine.
Toss raspberries with 1 tbs. of gluten free or cassava flour, then fold raspberries and chocolate chips into the batter.
Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
Try not to eat this all in one night 😉
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