BLUEBERRY MUFFINS & PECAN CRUMBLE
BLUEBERRY MUFFINS & PECAN CRUMBLE
Serves: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes
Accommodates: PHASE 1
These muffins are really so satisfying and just sweet enough that you feel content without the guilt. They are a perfect morning start or an afternoon pick me up.
INGREDIENTS
Muffins:
Crumble:
DIRECTIONS
*Be sure your coconut oil is barely melted and not hot. Combining hot oil with the eggs will scramble the eggs.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes
Accommodates: PHASE 1
These muffins are really so satisfying and just sweet enough that you feel content without the guilt. They are a perfect morning start or an afternoon pick me up.
INGREDIENTS
Muffins:
- 4 eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted*
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- Dash of salt
- 1 cup fresh blueberries
Crumble:
- 1/2 cup pecans
- 2 Tbsp coconut flour
- 2 Tbsp coconut sugar
- 2 Tbsp coconut oil, melted
- Dash of salt
DIRECTIONS
- Preheat your oven to 350 degrees. Grease 10 molds of a standard muffin pan with coconut oil or line with paper liners.
- In a medium-size glass bowl using an electric mixer, mix the eggs until blended. Add in the honey and mix until combined. Next, slowly add in the melted coconut oil*. Mix in the coconut flour and salt until smooth. Lastly, add in the baking powder and vinegar and mix until just incorporated.
- Fold the fresh blueberries into the batter.
- Divide the batter between the 10 muffin molds.
- In a separate small glass bowl, combine all crumble ingredients. Sprinkle evenly over the muffins.
- Bake in the preheated oven for 15 minutes or until the edges are brown and muffins are cooked through.
*Be sure your coconut oil is barely melted and not hot. Combining hot oil with the eggs will scramble the eggs.