Coconut Flour Blueberry Muffins #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

There's two fundamental parts engaged with making this blueberry biscuit player setting up a 'dry' blend and a 'wet' blend. For the dry blend, you will combine your coconut flour, heating powder, and salt. The explanation I don't feel regretful about getting a charge out of paleo biscuits like this is accurately on the grounds that they're made with fixings like coconut flour rather than flour produced using wheat.

Refined white flours are known to cause irritation in numerous individuals, and interminable aggravation is one of the principle contributing elements in the advancement of numerous sorts of maladies.

The wet blend is made by first beating your eggs and nectar together until the blend is pale and feathery. Nectar is another fixing that I completely love for the entirety of my paleo heating needs. In addition to the fact that it adds an amazing measure of all common sweetness to my prepared merchandise, yet it's a true blue dietary superfood also. It's totally pressed with gainful catalysts, nutrients, minerals, and cancer prevention agents.

Also try our recipe Cherry Cheesecake Fluff #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Ingredients

• For the muffins
• ¼ cup coconut flour
• ¼ teaspoon baking powder
• pinch of salt
• 3 large eggs
• 3 tablespoons honey
• 3 tablespoons coconut oil, melted
• 2 tbsp almond milk
• 1 tsp pure vanilla extract
• 1/2 cup fresh blueberries
• For the crumb topping
• 1/4 cup almond flour
• 2 tbsp unsweetened finely shredded coconut
• 1 tbsp honey
• 1 tbsp coconut oil, softened
• 1 tbsp almonds, chopped

Directions

1. Preheat the oven to 350°F.
2. Line a 6-cup muffin pan with paper cups. Set aside.
3. In a bowl sift together the coconut flour, baking powder and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy.
5. Add in the coconut oil, almond milk and pure vanilla extract and beat until well combined.
6. Add in the coconut flour mixture and beat until smooth.
7. Let the batter sit for 5-10 minutes so it can thicken.
8. Gently fold in the blueberries.
9. Scoop the batter into the prepared muffin cups and set aside.
10. To make the crumb topping, in a bowl combine the almond flour, chopped almonds and unsweetened shredded coconut.
11. Add in the coconut oil and honey and mix with a fork until large crumbs form.
12. Sprinkle the crumb topping evenly over batter in each cup.
13. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
14. Remove from the oven and allow to cool completely before serving.

Read more our recipe Pastel Chocolate Covered Popcorn #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Source : bit.ly/2VJmPN4