Delicious gluten-free muffins made with all natural whole food ingredients.
Author: A Hint of Rosemary
Coconut Blueberry Muffins
Pure Vanilla Extract
Unsweetened Shredded Coconut
Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl sift together the Coconut Flour (1/2 cup), Baking Powder (1/2 tsp), and Salt (1 pinch). Set aside.
In a medium bowl, beat the Large Eggs (6) and Honey (1/3 cup) until pale and fluffy.
Add in the Coconut Oil (1/3 cup), Almond Milk (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) beat until well combined.
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
Gently fold in the Fresh Blueberries (1 cup). Scoop the batter into the prepared muffin cups and set aside.
To make the crumb topping, in a bowl combine the Almond Flour (1/2 cup), Almonds (2 Tbsp) (if using), and Unsweetened Shredded Coconut (1/4 cup). Add in the Coconut Oil (2 Tbsp), and Honey (2 Tbsp) and mix with a fork until large crumbs form.
Sprinkle the crumb topping evenly over the batter in each cup.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.
Nutrition Per Serving
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