Makes 12 muffins

Ingredients:

1 1/2 cups flour

1 cup oats

2 tsp baking powder

2 eggs, whisked together

1/2 cup melted coconut oil

1 cup vanilla yogurt 

3/4 cup coconut sugar

1/2 cup melted coconut oil

1 cup fresh or frozen blueberries (and more for topping)

Crumble:

1/4 cup flour

5 tbsp oats

5 tbsp Vegnola

2 tbsp coconut oil

2 tbsp coconut sugar

Directions:

1- Preheat oven to 350F.

2- Begin by combining crumble ingredients in a small bowl. Mix with hands, crumble should be similar to large breadcrumbs.

3- In a medium size bowl, combine flour, oats and baking powder.

4- In a separate bowl, combine eggs, coconut oil, sugar and yogurt. Then add to dry ingredients and fold in blueberries.

5- Using an ice cream scoop, scoop muffin mixture into muffin liner (filling 2/3 of the liner) and place in muffin tray. Then top with crumble and place in oven for about 20 minutes. Remove from oven and top with fresh blueberries and Vegnola.