Paleo Blueberry Muffins with Pecan Crumble Topping

I recently tried a new recipe I had to share! I was craving muffins and came across a great Paleo blueberry muffin recipe. This one has an optional pecan crumble topping. I made some muffins with the topping and some without and they both turned out great. These are gluten free, grain free, refined sugar free, and dairy free. This recipe was adapted from: Krissy’s Creations http://www.krissys-creations.com/2013/05/paleo-blueberry-muffins-gluten-free.html.

Ingredients for the muffins:

2/3 cup Coconut Flour
1 teaspoon Baking Powder
¼ teaspoon Ground Cinnamon
½ teaspoon Salt
8 Eggs, Beaten
2 teaspoons Pure Vanilla Extract
½ cup Pure Maple Syrup
½ cup Coconut Milk
½ cup Coconut Oil, Melted
1 cup Fresh Blueberries

Ingredients for the pecan crumble topping:

4 tablespoons Almond Meal
½ cup Chopped Pecans
2 tablespoons Maple Syrup
2 tablespoons Coconut Oil, Melted
To make the muffins, preheat the oven to 350 degrees F.  Line cupcake tins with baking liners.
In a medium bowl, whisk together the coconut flour, baking powder, cinnamon, and salt.  Add the eggs, vanilla, maple syrup, coconut milk, and coconut oil, and stir to combine. My batter seemed really “wet” but after beating it with a hand mixer for a few minutes it thickened right up. After it’s combined well, fold in the blueberries.
To make the topping, stir together all the ingredients (almond meal, pecans, maple syrup, coconut oil, and salt).
Evenly divide the batter among the prepared baking liners; be sure to fill the liners ¾ of the way up.  Sprinkle the topping on top of each muffin.  Bake the muffins for about 20-30 minutes.  Once done baking, allow the muffins to cool in the pan for a few minutes and then transfer the muffins to a cooling rack to cool completely. My muffins took the whole 30 minutes to bake.
They turned out very well though!
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These muffins were incredibly moist! The muffin consistency almost reminds me of a freshly baked cake. They have a great flavor too. Not overly coconut-y considering all of the coconut ingredients. The topping also adds a nice sweet crunch. The pecan topping compliments the blueberry flavor well.
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Yum! 🙂
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2 thoughts on “Paleo Blueberry Muffins with Pecan Crumble Topping

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