1/2 cup melted coconut oil
1/2 cup real maple syrup
1 tablespoon vanilla extract
1/2 cup coconut flour
1 teaspoon aluminum-free baking powder
1 cup wild blueberries
Whisk together eggs, melted coconut oil, maple syrup, and vanilla.
Whisk in coconut flour.
Let it sit for 10 minutes (to thicken).
Add in blueberries and baking powder.
Spoon into greased muffin tin.
Bake at 350 for 20-25 minutes.
1 cup canned pumpkin (not pie mix)
3/4 cup mashed ripe banana (about 2 small)
1/2 cup coconut sugar
1/3 cup Coconut Oil, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons coconut sugar
1/4 teaspoon pumpkin pie spice
Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
Spoon evenly into the muffin tin. (12)
Mix the topping ingredients together and sprinkle over each muffin.
Bake for 25-28 minutes. Store any leftovers in the fridge, covered.
8 ounces (WEIGHED or see * notes) almond flour
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into 10 paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
* notes: Weigh your almond flour or if you don’t have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
Substitutions: Instead of almond milk you could use regular milk or coconut milk.
1 cup Greek yogurt, full fat variety
2 ripe bananas, mashed
2 cup whole oats (not instant)
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 400F. Grease muffin tins.
In a large bowl, mix all ingredients well. Pour batter into muffin tins – about 3/4 full.
Bake for 18-20 minutes until golden brown.
Allow muffins to cool and remove from tin.