• 50 mins.
  • 12
Image for Blueberry Crunch Granola Muffins

Ingredients

Dry Ingredients:

  • 1.5 cups gluten-free baking flour
  • ½ cup sugar (we used coconut sugar)
  • 2 tsp. baking soda
  • Pinch of sea salt

Wet Ingredients:

  • 1 cup unsweetened non-dairy milk
  • 3 tsp. fresh squeezed lemon juice
  • 1/3 cup coconut oil
  • 2 eggs

Topping:

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add all ingredients into a high speed blender and blend until well combined.
  3. Pour batter into non-stick or lightly greased muffin tin.
  4. Bake for 20 minutes, and then remove and top with Hemp Yeah! Granola and optional fresh blueberries.
  5. Place back in the oven and bake for another 15 minutes.
  6. Let cool on cooling rack and enjoy!

Recipe courtesy of Healthy Grocery Girl.