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:

• 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

1. Preheat your oven to 350 degrees. Grease 10 molds of a standard muffin pan with coconut oil or line with paper liners.
2. 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.
3. Fold the fresh blueberries into the batter.
4. Divide the batter between the 10 muffin molds.
5. In a separate small glass bowl, combine all crumble ingredients. Sprinkle evenly over the muffins.
6. 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.
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