BLACKBERRY STREUSEL MUFFINS

Ingredients

3 eggs, 2 tablespoons coconut oil, melted, 3 tablespoons Grade B Maple Syrup, 2 tablespoons coconut milk*, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/2 cup packed ‘coconut meal’ (coconut flakes blended in food processor until fine), 1/4 cup packed coconut flour, 1/2 cup packed almond flour, 1/4 teaspoon baking soda

Instructions

• Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.
• Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.
• Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.
• For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.
• For ‘Berry Streusel Muffins’, mix and top with the following before baking:
  – 1/2 cup Xylitol (or raw cane sugar)
  – 1/3 cup almond flour
  – 1/4 cup butter
  – 1 1/2 teaspoons cinnamon
• * Make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Our Coconut Flour

Our Organic Coconut Flour is Low Carb, High Fiber, 100% Non-GMO and Gluten-Free, Vegan & Dairy-free. It’s perfect for Paleo, Keto Diet Flour for Cooking &  Baking.

All our products are USDA Certified and contain no fillers or additives.