Grain-Free Blueberry Cinnamon Muffins with Crumble
Ingredients
- 1.5 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil (melted)
- 2 eggs
- Sweetener of choice (e.g., maple syrup, honey, or monk fruit)
- 1/2 cup blueberries (fresh or frozen)
Preparation
Preheat oven to 180 degrees Celsius.
Combine almond flour, baking soda, and cinnamon in a bowl.
Add melted coconut oil, eggs, and sweetener of choice, then mix well; add more oil if the mixture is dry.
Take a couple of tablespoons of the mixture and spread it out crumbly on a baking tray.
Bake the crumble for about 10 minutes.
Add blueberries to the remaining mixture.
Spoon the mixture into muffin cases.
Top with the baked crumble pieces.
Bake for 25 minutes.