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Crumbly Blueberry Muffins


1/3 cup coconut flour-sifted

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp ceylon cinnamon

4 eggs

1/4 cup grade B maple syrup

1/4 cup coconut milk*

1/4 cup coconut oil-melted

1 tsp pure vanilla extract

1/2 cup fresh or frozen blueberries
crumb topping
1/4 cup almond flour
1/4 cup chopped almonds, walnuts, and/or pecans
1 tbsp grade B maple syrup
1 tbsp melted coconut oil
pinch of himalayan salt
-preheat oven to 350F
-Combine first four ingredients
-add next five ingredients to the dry and mix well in food processor or with a hand mixer.
-fold in blueberries
-Mix all topping ingredients, it should be crumbly
-line a cupcake pan with cupcake papers and fill 2/3 full.
-top each with crumb topping
-bake approx. 20 minutes or until a toothpick comes out clean.
-cool and remove from pan.
*Once, I accidentally omitted the coconut milk, but the muffins came out delicious anyway, so if you don’t have coconut milk or would like to try them without it
it’s not essential.
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