These muffins are refined sugar-free and Paleo. They aren't very sweet so if you like a very sweet muffin they may not be for you! That being said, they are low sugar so great to share with kids and babies (over 1 year because they are sweetened with honey).
Ingredients
For the muffins:
2 cups blanched almond flour
1/4 teaspoon baking soda
pinch of salt
4 tablespoons raw honey
1 cup plain coconut yogurt
4 tablespoons coconut oil, melted
2 eggs, room temperature
1/2 cup fresh blueberries (not frozen blueberries b/c they will be too watery)
1 teaspoon vanilla extract (optional)
For the crumble topping:
5 tablespoons almond flour
1 tablespoon coconut oil solid (do not melt it, it should be soft on it's own)
1.5 tablespoons coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon all spice
Steps
Preheat the oven to 350°F and line a muffin tin with baking cups, or use a non-stick silicone muffin cups
Start with your crumble topping- Place all ingredients for the crumble together in a medium bowl and combine well until you see a crumble form. Place in the refrigerator while you prepare the muffins.
Mix together the almond flour, baking soda and salt
In a separate bowl, whisk together the honey, vanilla, coconut yogurt, coconut oil, and egg.
Mix the wet and dry ingredients together, gently.
Gently fold in the blueberries into the batter.
Spoon batter into the prepared muffin tin.
Top with crumble.
Bake until a toothpick inserted into the center comes out clean, about 25-28 minutes.
Wait until muffins are completely cool before serving. Enjoy!
