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 (1/2 cup)
,
Baking Powder (1/2 tsp)
, and
Salt (1 pinch)
. Set aside.
Step 3
In a medium bowl, beat the
Large Eggs (6)
and
Honey (1/3 cup)
until pale and fluffy.
Step 4
Add in the
Coconut Oil (1/3 cup)
,
Almond Milk (1/4 cup)
, and
Pure Vanilla Extract (1/2 Tbsp)
beat until well combined.
Step 5
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
Step 6
Gently fold in the
Fresh Blueberries (1 cup)
. Scoop the batter into the prepared muffin cups and set aside.
Step 7
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.
Step 8
Sprinkle the crumb topping evenly over the batter in each cup.
Step 9
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Remove from the oven and allow to cool completely before serving.
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