Healthy Buckwheat Crumble Muffins (G.F) (V)

Name: Healthy Buckwheat Crumble Muffins (G.F) (V)
Total time: 3600 s
Yield: 12 servings
Cuisine: British
Ingredients: 180 g buckwheat flour; 20 g desiccated coconut; 12 g baking power; 100 g brown sugar; 2 tsp cinnamon; 100 g margarine or butter; 2 eggs; 200 cc soy milk (any milk); 12 almonds crushed; 120 g buckwheat flour; 150 g brown sugar; 12 tsp cinnamon; 6 tbs margarine or butter

Jay @cook_JSLondon

Enjoy these healthy gluten free buckwheat, coconut, almond muffins with a delicious roasted almond with cinnamon crumble
topping. These muffins are high in protein and fiber, and low in sugar, but bursting with earthy flavors.

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Ingredients

30 mins prep/30 mins baking

12 servings

Dry Ingredients
180 gbuckwheat flour
20 gdesiccated coconut
12 gbaking power
100 gbrown sugar
2 tspcinnamon
Wet Ingredients
100 gmargarine or butter
2eggs
200 ccsoy milk (any milk)
Crumble Toppings
12almonds crushed
120 gbuckwheat flour
150 gbrown sugar
12 tspcinnamon
6 tbsmargarine or butter

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Steps

30 mins prep/30 mins baking

1

Pre heat the oven to Gas mark6. Leave Milk, eggs and Margarine at room temperature.
2

Combine all dry ingredients in a mixing bowl, and mix well.Then combine all wet ingredients in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing.
3

Mix together all crumble toppings in a small dish.
4

Fill muffin cups almost to the top. Top with a teaspoon crumble topping each.
5

Bake for 30 minutes.