Description

Soft and fluffy paleo blueberry muffins with a buttery crumb topping! With 6 grams of protein and nourishing gut-healthy ingredients, its hard not to fall in love with this healthy breakfast. Paleo, SCD-friendly, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free, Low-Sugar.

Ingredients

Scale

3/4 cup almond flour
2 tbsp. coconut flour
2 tbsp. tapioca flour
2 tbsp. monk fruit sweetener
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/8 tsp. salt
2 eggs
2 tbsp. unsweetened almond milk
2 tbsp. honey
1.5 tbsp. coconut oil, melted
1 tsp. vanilla extract
1/2 cup blueberries, fresh or frozen

Crumb Topping:

1/4c almond flour
1 tbsp. creamy almond butter
1/2 tbsp coconut oil, melted
1/2 tsp. cinnamon
1/2 tsp. vanilla extract

Instructions

Preheat the oven to 350F. Line a 6-count muffin tin with muffin/cupcake liners and set aside.
Prepare the crumb topping mixture in a small bowl by stirring all of the ingredients together until a crumbly mixture forms. Set aside.
In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, monk fruit, cinnamon, baking powder, and salt. Stir well.
Add in the eggs, almond milk, honey, melted coconut oil, and vanilla extract to the flour mixture. Beat with an electric hand mixer until a smooth batter forms. Fold in the blueberries.
Scoop out the batter evenly among the 6 prepared muffin tins. Sprinkle the crumb topping mixture evenly over each of the muffins before baking.
Bake for 20 minutes & enjoy!

Notes

To elevate these muffins even more, I like to drizzle them with melted coconut butter before serving.

This is a small-batch recipe, it can easily be doubled to make a dozen muffins if you want to make more!

Category: breakfast
Method: bake

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 8
Fat: 17
Carbohydrates: 15
Fiber: 2
Protein: 6

Keywords: paleo, paleo recipe, healthy breakfast, blueberry muffins, easy muffin, low sugar recipe, monk fruit, gluten-free muffins, grain-free, gut health, almond flour recipe, low carb baking