Blackberry Cobbler Muffins GF~Vegan

Crumb Topping:

1 cup almond flour
1/2 cup tapioca flour
1/2 cup coconut sugar ( I use Sucanat)
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup butter (I used Earth balance)
2 tsp vanilla extract

Muffins:

2 cups almond flour
1/2 cup tapioca flour
3/4 tsp baking soda
1 egg (I used a flax egg 1 Tbsp ground flax+ 3 Tbsp water set aside)
1/3 cup + 1 Tbsp almond milk or coconut milk (any plant based milk will do)
1/2 cup honey (I used maple syrup)
3 Tbsp olive oil (I used apple sauce, could use banana)
1 Tbsp vanilla extract
2 Tbsp apple cider vinegar
1 cup fresh blackberries (cut in half if extra large)

Preheat oven 350.

Prepare flax egg and set aside

Mix together crumb topping, stir together dry ingredients, cut in butter with pastry cutter or use hands. Stir in vanilla  and set aside  

For muffins stir together dry ingredients. Add in wet ingredients and blend until smooth

You can stir in the blackberries or after filling the muffin tins poke them into the batter  (Mine all sunk to the bottom of the muffins when I stirred them in). 

Fill muffin tins 2/3 full.  Sprinkle crumb topping over top (I only used about half the first time I made these because I did 6 large muffins rather than 12 regular size muffins)

Bake 350 for 25-30 minutes.  Crumb top will become golden

Cool for 20 minutes before serving