GF/DF Bluebbery/Peach muffins

I have a box full of juicy peaches waiting for just the right recipe! I was in the mood for a good peach muffin but wanted to stay away from gluten. I'm not an anti-gluten girl, but I save that for the real important things like pizza dough and tortillas! Muffins don't need wheat flour. These are perfect just the way they are! There is only 1/2 cup of maple syrup and 1 T. of coconut sugar in the whole recipe! Let the fruit do the sweetening! 

Ingredients:

3/4 cups oat flour (blend oats in a blender to make 3/4 cups)
1 cup of fine almond flour
1/2 cup cassava root flour
3/4 tsp. sea salt
1/2 tsp. baking soda
2 tsp. baking powder
3 eggs
1/2 cup maple syrup
1/4 cup melted coconut oil
3 T. coconut or almond milk if batter is too thick
1 cup diced peaches, leave peel on
1/2 cup fresh or frozen blueberries

Streusel Topping:
In blender, mix:

1/3 cup oats
1/3 cup chopped pecans or almonds
1 - 2 T. coconut sugar as desired
pinch of sea salt
2 T. coconut oil

Directions:

Mix dry ingredients. Stir in eggs, milk and oil. Fold in fruit. Put in muffin tins lined with papers. Mix topping in the blender just till barely crumbled. Top muffins. Bake at 350 for about 20 minutes or until done. Keep for about 3 days at room temp or freeze. Eat warm for best taste!