Ingredients
FOR THE MUFFINS:
- 1 ¼ cups almond flour
- 2 tbsp coconut flour
- ¼ cup coconut sugar
- 1 large ripe banana
- ¾ cup fresh blueberries
- 1 egg
- 1 tsp vanilla extract
- ½ cup almond butter
- ¼ cup almond milk
- ½ tsp baking soda
- pinch sea salt .
FOR THE CRUMB:
- ¼ cup almond flour
- 3 tbsp coconut sugar
- 2 tbsp ghee
- ½ tsp cinnamon
Instructions
- Preheat oven to 350.
- Line a muffin tin with 12 liners.
- In a blender, add the banana, egg, vanilla, almond butter and milk, and coconut sugar until smooth.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
- Pour blender contents into the bowl with the dry ingredients, and stir until combined.
- Gently fold in the blueberries.
- Scoop batter into each muffin cup.
- Make the crumble by combining the ingredients in a small bowl and using your fingers to incorporate. Sprinkle onto each muffin.
- Bake 18-20 minutes or until a toothpick comes out clean.ENJOY!
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What others are saying
Are you supposed to add the almond milk to the blender mixture?
Hi Mandi! Yes! Add the almond milk to the blender. I clarified in the instructions now. Thank you for pointing it out! 🙂 Enjoy the muffins!
These muffins look great but when you go to print recipe it is titled Mac and cheese and has the image for Mac and cheese but the recipe is for muffins! 🤷🏻♀️
Oops! There were some hiccups that happened when we redid our website, and some recipes got a little wonky. Thank you for letting us know, so we can fix it!