Combine flax and water in a small bowl and refrigerate for 15 minutes.
Combine chickpeas, almondmilk, and vegan butter in a large measuring cup. Then, use an immersion stick blender (or food processor) to puree.
Transfer the puree to a large mixing bowl. Stir in vanilla, coconut sugar, and the flax mixture.
Combine dry ingredients in a separate bowl: flour, baking powder, and sea salt. Whisk to combine, then stir it into the wet ingredients.
Use non-stick spray or coconut oil to grease a muffin tin. Then, evenly distribute batter into the tin.
Combine the topping ingredients in a small bowl and mix with a fork. Then, evenly distribute a spoonful on top of the muffin batter. Gently press into the batter with the back of the spoon.
Bake for 25 - 30 minutes, until muffins are lightly browned.
Description
Blueberry Crumble Muffins topped with cobbler granola // via Nosh and Nourish #recipe #dairyfree #vegan
Ingredients
Notes
You can sub regular butter if you prefer.
Instructions
Yields 12 Muffins
Nosh and Nourish