Muffin on Top

I love loved those boxed blueberry muffin mixes with the streusel topping. I have been trying to find a gluten-, dairy-, soy-, refined sugar-, and flax-free muffin to at least try to compete with my craving. Again, those fantastic paleos came to my rescue!

Blueberry Muffin (adapted from here)

  • 1 cup almond butter
  • 1 cup almond meal/almond flour
  • 3 eggs, whisked
  • 1/3 cup honey + 1/6 cup coconut nectar (or just 1/2 cup honey)
  • 1/3 cup coconut flakes
  • 1/3 cup coconut oil, (or ghee) melted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1 cup fresh blueberries


  1. Preheat your oven to 350°.
  2. Mix all of the ingredients together, except the berries, in a processor (not necessary unless your almond meal is homemade and you want a smoother batter). I pre-chopped the berries in order to beat them up a bit- just a few seconds, and then fold them into the batter.
  3. Using a muffin tin, fill the cavities with liners and drop batter into each cup. Fill until they’re almost full and you can still see a centimeter of paper. Is using streusel topping, top each muffin with a little bit.
  4. Bake for 17-24 minutes. Just keep an eye on it, they will puff up and look adorable. Mine took a bit longer than the original recipe, at about 25 minutes.

Confession though, I used…sugar. Cane sugar. But it was worth it ;)

Streusel Topping (not paleo)

  • 3 T organic cane sugar (maple sugar would be good too!)
  • 1 T coconut flour
  • 2 T coconut oil
  • 1/2 tsp ground cinnamon

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well

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