BLUEBERRY BANANA CRUMB MUFFINS

gluten free / paleo

blueberry banana crumb muffins by kalejunkie

BLUEBERRY BANANA CRUMB MUFFINS

INGREDIENTS

FOR THE MUFFINS:
1 1/4 cups almond flour
2 tb 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 tb coconut sugar
2 tb ghee
1/2 tsp cinnamon

If there was ever an appropriate time to use the word MOIST, this is it. These new gooey BLUEBERRY BANANA CRUMB MUFFINS are my jam. Totally worth dropping any and all plans you might have for the day to make them, TRUSTTTTTT.

 

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!