Blackberry Muffins with Walnut Crumble
Ingredients
The muffins
-
2
cups
almond flour
-
¼
cup
tapioca flour
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
cup
applesauce with no added sugar
-
¼
cup
honey
-
2
large
eggs
-
¼
cup
palm shortening or ghee at room temperature
-
1
package (6 ounces or 1 1/3 cups)
blackberries
The crumble topping
-
1½
cups
walnuts
-
¼
cup
coconut sugar or any granulated sugar
-
1
teaspoon
ground cinnamon
-
1
teaspoon
palm shortening or ghee at room temperature
-
1
teaspoon
water
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper cups.
- In one bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients using a handheld mixer.
- Combine the dry ingredients with the wet ingredients using the mixer.
- Set aside 12 blackberries for topping and cut the rest in half, then fold them into the batter.
- Divide the batter into the muffin cups, leaving ½ inch at the top for the crumble topping, and press a whole blackberry into the center of each.
- In a food processor, blend the crumble topping ingredients until they start to clump together.
- Spread the crumble topping over the blackberries on each muffin.
- Bake for about 28 minutes, or until the tops are slightly golden.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
15g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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