These muffins, are the perfect morning protein boost. A real treat, even the next day! I was most pleasantly surprised the first time I tried them. The berries, applesauce, Protein2050 Cricket Flour and eggs make waking up easy!

Servings: 6 – 8 muffins


1/3 cup Protein2050 Cricket Flour
1/3 cup coconut flour
1/4 cup sorghum flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup applesauce
1/2 teaspoon pure vanilla extract
1/4 cup maple syrup
4 eggs
1 tablespoon sunflower oil
1/2 cup fresh blueberries
Crumble Topping:
1/3 cup walnuts and pecans, chopped
2 tablespoons almond meal
1/8 teaspoon cinnamon
1 tablespoon maple syrup
1 tablespoon butter, melted
Dash of sea salt


Preheat oven to 350°F. Place paper liners in 8 muffins cups.

In a medium bowl use a whisk to combine the first 6 dry ingredients.

In a separate bowl combine next 4 wet ingredients.  Blend well using a hand mixer.

Add the dry ingredients to the wet and blend to combine.  With your hand mixer on low speed slowly add the sunflower oil.  Mix well.

Fold in the blueberries. (I like to save a few to add on top before they hit the oven for muffin-beautification)

In a small bowl, combine all the ingredients for the crumble topping together.

Fill muffins cups 2/3 full and top evenly with a teaspoon of crumble topping.

Bake at 350°F for 25-30 minutes, or until a toothpick that has pierced the muffin center comes out clean.  Cool for 10 minutes.  You won’t have to call the gang down, because the aroma does it for you!


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