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BLUEBERRY BANANA CRUMB MUFFINS

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Nicole Modic
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Ingredients

FOR THE MUFFINS:

  • 1 1/4 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup coconut sugar
  • 1 large ripe banana
  • 3/4 cup fresh blueberries
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup almond butter
  • 1/4 cup almond milk
  • 1/2 tsp baking soda
  • pinch sea salt .

FOR THE CRUMB:

  • 1/4 cup almond flour
  • 3 tbsp coconut sugar
  • 2 tbsp ghee
  • 1/2 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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