Blueberry Crumble Muffins

Muffin AND good for you? Here you go!

For Muffins:
2/3 cup (160 g) chickpeas, rinsed and drained
1/2 cup (115 g) plain Greek yogurt
1/4 cup (80g) honey
2 cups (240 g) brown rice flour or unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup (60 ml) vanilla almond milk
2 egg whites
2 teaspoons pure vanilla extract
1/4 cup (50g) coconut sugar
3/4 cup (112 g) organic blueberries, fresh or frozen

For Crumble Topping:
2 Tablespoons (16g) brown rice flour or unbleached all-purpose flour
2 Tablespoons (28 g) unsalted butter
2 Tablespoons (24 g) coconut sugar

Preheat the oven to 375F. Spray the cups of a muffin tin with nonstick spray.

To make the muffins: Combine the chickpeas, Greek yogurt, and honey in a blender, puree until smooth.

In a large bowl, add the flour, baking powder, baking soda, and sugar and whisk to combine. Add almond milk, egg whites, and vanilla to the chickpea in blender and blend. Add wet mixture to dry mix in bowl, combine. Fold in the blueberries.

Spoon the batter into the muffin cups, dividing it evenly. (Or spread it into a baking dish)

To make the topping: Mix together the flour, butter, and coconut sugar in a small bowl. Press a small spoonful of the crumble mixture onto each muffin with your fingers or the back of a spoon.

Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (If you use a baking dish, it may take a few minutes longer to bake.) YIELD: 12 Muffins.

Feel free to omit the crumble topping if you are trying to lose weight. I left it off and it was still really good. For extra "health" you can substitute 1/4 cup chia seeds in 1/4 cup water for the egg whites.