Happy Recipe Friday!
These muffins may not look all that pretty, but they sure are delicious!
Coconut Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup coconut sugar
2 pinches of Kosher salt
2 teaspoons baking powder
1/3 cup coconut oil (melted)
1 teaspoon vanilla extract
1 small meyer lemon (juiced)
1 small ripe banana (mashed with fork)
1/2 cup vanilla almond milk
2 cups fresh or frozen blueberries
1/3 cup coconut sugar
1/8 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 1/2 tablespoons coconut oil
Preheat oven to 400F.
Spray muffin tin with olive oil spray or use muffin liners.
Make crumble: mix all topping ingredients together in a small bowl until crumbly.
Make muffins: in a large bowl, whisk together flour, sugar, salt, and baking powder. In a medium bowl, whisk together melted coconut oil, vanilla extract, meyer lemon juice, mashed banana, and almond milk.
Mix wet ingredients into dry ingredients. Next add in blueberries and lightly mix.
Add muffin batter to muffin tins. Cover with crumble topping.
Bake for about 15 to 17 minutes or until fork comes out clean.