BLUEBERRY BANANA CRUMB MUFFINS
Servings 12 muffins
Calories 2545kcal
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!
Nutrition
Calories: 2545kcal | Carbohydrates: 179g | Protein: 72g | Fat: 190g | Saturated Fat: 33g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 51g | Trans Fat: 0.02g | Cholesterol: 240mg | Sodium: 884mg | Potassium: 1514mg | Fiber: 42g | Sugar: 89g | Vitamin A: 377IU | Vitamin C: 21mg | Calcium: 909mg | Iron: 13mg
