Muffins:
* Almond Milk, Silk Original Pure Almond Milk, 1 cup (remove)
* Cider Vinegar, 1 tbsp (remove)
* **Flax Seed Meal (ground flax), 4 tbsp (remove)
* *King Arthur 100% Unbleached White Whole Wheat Flour, 1.75 cup (remove)
* Baking Soda, 1.5 tsp (remove)
* Cinnamon, ground, 1 tsp (remove)
* *kosher salt, 0.25 tsp (remove)
* Olive Oil, .25 cup (remove)
* Maple Syrup, .5 cup (remove)
* Vanilla Extract, 1 tsp (remove)
* *Almond Extract, .5 tsp (remove)
* Blueberries, fresh, 1.5 cup (remove)

Crumble Topping:
* Brown Sugar, 5 tsp packed (remove)
* Cinnamon, ground, 1 tsp (remove)
* Butter, salted, .66 tbsp (remove)
* King Arthur 100% Unbleached White Whole Wheat Flour, 2 tsp

Preheat oven to 375 degrees. Line a 12 cup muffin pan with muffin papers.

Mix all dry ingredients in a small bowl. Mix wet ingredients in another small bowl. Add wet to dry and stir just until combined. Add blueberries and stir. Divide among 12 muffin cups.

Mix together ingredients for topping and sprinkle over muffins.

Bake for 20-25 minutes.


Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KEWALTON.

 

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