Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
Step 2
In a bowl, sift together the
Coconut Flour (60 g)
,
Baking Powder (2 g)
, and
Salt (1 pinch)
. Set aside.
Step 3
In a medium bowl, beat the
Farmhouse Eggs® Large Brown Eggs (6)
and
Honey (125 g)
together until pale and fluffy. Add in
Coconut Oil (90 mL)
,
Almond Milk (60 mL)
, and
Pure Vanilla Extract (10 mL)
and beat until well combined.
Step 4
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
Step 5
Gently fold in the
Fresh Blueberries (150 g)
. Scoop the batter into the prepared muffin cups and set aside.
Step 6
In a bowl, combine the
Almond Flour (60 g)
,
Almonds (20 g)
, and
Unsweetened Shredded Coconut (25 g)
. Add in the
Coconut Oil (30 mL)
and
Honey (40 g)
and mix with a fork until large crumbs form.
Step 7
Sprinkle the crumb topping evenly over batter in each cup.
Step 8
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove from the oven and allow to cool completely before serving.
