Blueberry Muffins with Coconut Crumble
Blueberry Coconut Crumble Muffins
Ingredients:
1 cup almond flour
1/4 cup coconut flour
2 eggs
1/3 cup shredded coconut
1 tsp vanilla extract
1/4 cup honey or sweetener of choice
1 cup blueberries
1/2 cup water
1/2 cup coconut milk
1/4 tsp baking soda
Crumble Topping:
3 tbsp almond flour
2 tbsp shredded coconut
1 tbsp coconut oil
1 tsp honey, coconut sugar or sweetener of choice
pinch of salt (simply combine together)
Method:
Preheat oven to 180oC
In a large bowl mix dry ingredients together well to remove clumps.
Add eggs, vanilla, water, coconut milk and blueberries.
Mix batter until well blended.
Spoon batter into buttered muffin pan (makes 9).
In a small sauce pan, melt coconut oil.
Add coconut, almond flour, salt and sweetener of choice.
Mix well until it clumps together. You can add more almond flour and/or coconut to get the right consistency. It should be a little dry.
Add crumb mixture to top of muffins and bake for about 20 – 25 minutes.
Use toothpick to check after 20 minutes.
Allow to cool completely or cool in the fridge.
These were another hit in my house!
