For the muffins-
- scant 1C Oat Flour
- 1 C White Rice Flour
- 1/4 C Arrowroot Powder
- 2 1/4 tsp Baking Powder
- 2 tsp Xanthum Gum
- 1/2 tsp Salt
- 1 C Sugar
- 2 Large Eggs
- 1/4 c + 2 Tbsp Olive Oil
- 3/4 C Almond Milk, unsweetend
- 1 tsp Vanilla
- 1 1/2 C fresh berries + 3 Tbsp rice flour
Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
Toss fruit in the 3 Tbsp rice flour and set aside. If using strawberries, quarter and slice them first.
In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt and sugar. Stir together until thoroughly combined. In a second bowl, crack eggs. Whisk the eggs until they are a little foamy. Add olive oil, milk and vanilla. Whisk until well combined.
Pour the wet ingredients into the dry and gently mix with a spatula just until the dry is incorporated. It may still be lumpy. Fold in the flour coated fruit. Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping.
For the topping-
- 1/3 C Oat Flour
- 1/3 C White Rice Flour
- 2 Tbsp Brown Sugar
- 2 Tbsp Sugar
- pinch of Salt
- 4 Tbsp Vegan Butter
- 1/2 C fresh berries
In a small bowl, combine the flours, sugars and salt. Mix well. Then add the vegan butter. You can mix it in with a fork, but I prefer to use my hand and sort of squish it until it resembles crumbles.
Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping.
Place into the preheated oven and immediately reduce the temperature to 375 degrees. Bake for 25-27 minutes until the tops spring back when poked gently.
Best served the same day. Store any leftover in an airtight container.