This delicate blueberry muffin, with its soft banana edge and crumbly finish, easily seizes the spotlight without any added sugar, grains, or other usual suspects. It’s hard to scoff at simplicity when these morning treats are bursting with full, fruity flavors followed by a tease of cinnamon.
- 4 bananas, blended (conventional is fine given their thick exterior)
- 4 organic pasture-raised eggs
- 1/2 cup organic dry-roasted almond butter
- 4 tablespoons organic, unrefined coconut oil, melted
- 1/2 cup organic coconut flour
- 1 teaspoon organic ground cinnamon
- 1 teaspoon organic baking soda
- 1 teaspoon “baking powder” (baking powder is NOT paleo because it contains cornstarch or potato starch and sometimes gluten. Mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to substitute for one teaspoon).
- 1 teaspoon organic pure vanilla extract
- 1/4 teaspoon Pink Himalayan or Celtic sea salt
- 1 1/2 cups organic blueberries
- 2 tablespoons almond flour
- 1 tablespoon organic dry-roasted walnuts or pecans, coarsely chopped
- 1 1/4 teaspoon organic unrefined coconut oil
- 1/2 teaspoon organic ground cinnamon
Preheat oven to 350 degrees. Line your muffin pan with unbleached paper baking cups.
To make the batter, mix together the blended (or finely mashed) bananas, eggs, coconut oil, vanilla extract, and almond butter in a medium bowl.
In a separate bowl, mix together the coconut flour, cinnamon, baking soda, baking powder, and sea salt. Add the dry ingredients to the wet ingredients and stir until fully combined. Fold in the blueberries. Distribute the batter evenly in each baking cup.
Combine the crumb topping with a fork and sprinkle across each muffin top.
Bake for 22-25 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 10 minutes before transferring them to a cooling rack.
Enjoy within 1-2 days and keep refrigerated for maximum preservation.