Name: Paleo Blueberry Crumb Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 pasture-raised eggs (I haven’t tested flax egg); 2/3 cup unsweetened organic applesauce; 1/3 cup full fat coconut milk (shake the can before measuring!); 1/3 cup coconut sugar; 1 teaspoon vanilla extract; 2 cups almond flour; 1/4 cup tapioca flour; 2 teaspoon baking powder; 1/2 teaspoon cinnamon; 3/4 cup organic blueberries (I have only used fresh. Frozen may work but it also may make this a little watery!); 1/2 cup almond flour; 1/3 cup coconut sugar; 1/2 teaspoon cinnamon; 1/4 cup Garden of Life Organic Extra Virgin Coconut Oil (consistency should be harder, not too soft or melted)

Paleo Blueberry Crumb Muffins

★★★★★

5 from 1 review

Paleo Blueberry Crumb Muffins made with gluten-free, dairy-free and grain-free ingredients for an easy and healthy crumb cake muffin!

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes

Yield: 12 muffins 1x

Instructions

Preheat oven to 350 degrees and line a muffin tray with 12 liners
In a small bowl, mix together the crumb toppings (add coconut oil last) and then mash in the coconut oil with a fork to create the crumb topping
In a large bowl, mix together the eggs, applesauce, coconut milk, coconut sugar and vanilla until smooth and creamy
Add in the almond flour tapioca flour, baking powder and cinnamon and mix until everything is well combined
Fold in the blueberries then fill each muffin liner with batter
Generously sprinkle the crumb topping on each then bake in oven for 20-25 minutes

Notes

*Store on counter in airtight container for a couple days, fridge for 5 days or freeze for a couple of months!

Author: Rachel