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A fresh bakery-style blueberry muffin with a giant streusel or sugar top, served warm is one of the best sweet indulgences! But finding one that isn’t full of gluten and dairy is the quite the feat! And TBH, I haven’t quite mastered the perfect flour combo for achieving the perfect muffin texture sans gluten in my trials thus far!
Enter: Chelsea Approved Banana Bread Mix!
And although this mix does make an epic banana bread, it’s extremely versatile and it’s the secret ingredient for these knock-your-socks-off berry muffins, studded with white chocolate and topped with an addictive coconut oat streusel!
The flour, sugar and leavener are perfected for you, so all you need to add is oil, applesauce, yogurt, and vanilla to create a fluffy nostalgic muffin! And the streusel and drizzle if you’re feeling fancy!
This recipe is beyond delicious as is, but you can easily swap ingredients depending on availability, seasonality and your taste preference. Chocolate chips and different kinds of fruits and nuts can replace the white chocolate, blueberries and coconut – the options are limitless!
Enjoy one (or several) of these beauties warm from the oven on a sunny summer morning with your favorite coffee or tea =) Enjoy!
Wild Blueberry White Chocolate Muffins w/ Coconut Streusel
You’ll need:
1 package Chelsea Approved banana bread mix
2/3 c unsweetened applesauce
1/4 c coconut yogurt
1/2 c avocado oil (or runny nut butter for oil free option)
1/3 c water
1 tsp vanilla extract
3/4 c wild blueberries (typically sold frozen)
1/2 c chopped Evolved Chocolate white chocolate
For the streusel:
3 tbsp shredded coconut
3 tbsp oats
3 tbsp reserved bread mix
1/2 tsp cinnamon
1/2 tbsp maple syrup
1/2 tbsp water or non dairy milk
2 tbsp coconut butter or cashew butter
Optional drizzle:
1 square Evolved Chocolate white chocolate
2 tbsp coconut butter
2 tbsp non-dairy milk
Method:
Combine the applesauce, yogurt, oil, water, and vanilla in a large bowl and mix well.
Stir in the baking mix.
Fold in the blueberries and white chocolate.
Transfer batter to a greased muffin pan to make approximately 12 regular size muffins (adjust timing for jumbo or minis)
Bake at 375 degrees for 18-22 min or until tops are “springy” and edges are golden.
Cool for an hour then carefully remove from the pan.
Melt drizzle ingredients in a sauce pan over low heat until smooth and creamy.
Drizzle over muffins =)
Store refrigerated for up to 1 week.
