Blueberry Hazelnut Crumb Muffins

One of my absolute favorite things to do in the fall is bake. I love all of the amazingly delicious smells that come from having something baking in the oven. It cozies a house right up! And one of my favorite things to bake, are muffins. 

I whipped up a batch of these bad boys one morning when my parents were in town and they were a hit! My mom recently found out that she is allergic to almonds and oats, and my dad has a sensitivity to gluten, so I've been experimenting with some more hazelnut and gluten free products. I typically always add oats and some type of almond meal or milk when I make muffins, so it was really fun to try something different and even better that I was so pleased with the outcome. 

So many muffin recipes are loaded with refined sugar and other "not-so-good-for-you" stuff, that it's hard to find one you actually feel good about eating AND enjoy the taste of. I think that these muffins hit both of those marks. Bursting with yummy blueberries, a hazelnut crumb topping, and filled with tons protein, fiber, potassium, antioxidants, and omega-3 fatty acids. They also have a low glycemic index, sweetened with a little pure maple syrup. Making these muffins vegan, gluten free, and refined sugar free! A winning combo in my opinion. 

Blueberry Hazelnut Crumb Muffins

(Makes 12 Muffins)

Blueberry Hazelnut Muffin Ingredients:
2 medium ripe bananas
2 flax eggs (2 Tbs ground flaxseed + 5 Tbs water)
1/2 cup blueberries
1/4 cup pure maple syrup
1/4 cup hazelnut milk
1 cup whole raw hazelnuts, ground (1 cup whole raw hazelnuts will be more than 1 cup once ground. Save the extra for the crumb topping!)
3/4 cup gluten free flour
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp cinnamon

Crumb Topping Ingredients:
1/2 whole raw hazelnuts + leftover hazelnut flour
2 Tbs pure maple syrup
2 Tbs unsweetened shredded coconut


1. Preheat oven to 350 degrees and line a muffin tray with paper liners. 

2. Mix 2 tablespoons ground flaxseed with 5 tablespoons water and place in the fridge for a few minutes to form your flax eggs.  

3. In a separate bowl, mash bananas and add maple syrup, hazelnut milk, and vanilla. 

4. Next add GF flour, hazelnut meal, cinnamon, and baking powder. Add the blueberries, and flax eggs and mix once more until all ingredients are combined. 

5. Pour the batter evenly into paper liners, making sure not to fill each one too high. 

6. Now prepare your crumb topping. In a food processor, coarsley chop 1/2 cup whole raw hazelnuts. Making sure not to over chop. 

7. In a bowl, add chopped hazelnuts, leftover hazelnut flour, shredded coconut, and maple syrup. Stir until combined.

8. Add all ingredients to a nonstick pan and cook on medium heat for just a couple of minutes. Tossing often as not to burn. (Insert inhale's going to smell GOOD!)

9. Remove from heat and scoop the crumb topping evenly on to each muffin. 

10. Bake muffins for approximately 25 minutes or until you can pull a toothpick out clean (if you notice the crumb topping beginning to brown too much while baking, loosely cover the muffin tray with a piece of foil). Time will vary depending on oven. 

11. Let stand for a few minutes to cool and firm before enjoying. Store in the fridge or covered in an airtight container to maintain freshness. 

I hope you all enjoy these delicious Blueberry Hazelnut Crumb Muffins and share them with someone you love! 

xo Natalie