Blueberry Crumb Muffins
Print recipe| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
Ingredients
- 1 cup Kodiak Power Cakes
- 1 cup Kodiak Power Cakes
- 3 tablespoons coconut flour
- 3 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1/4 cup Swerve or sweetener of choice
- 1/4 cup Swerve or sweetener of choice
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 1/2 cup milk of choice
- 1 1/2 cup milk of choice
- 1 Large whole egg
- 1 Large whole egg
- 1/4 cup coconut oil or butter (melted)
- 1/4 cup coconut oil or butter (melted)
- 1/4 cup Vanilla MuscleEgg egg whites
- 1/4 cup Vanilla MuscleEgg egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/2 cup fresh blueberries
- 1/4 cup almond flour (** TOPPING **)
- 1/4 cup almond flour (** TOPPING **)
- 1 tablespoon flax meal (** TOPPING **)
- 1 tablespoon flax meal (** TOPPING **)
- 1 tablespoon Swerve or sweetener of choice (** TOPPING **)
- 1 tablespoon Swerve or sweetener of choice (** TOPPING **)
- 1 tablespoon coconut oil or butter (softened) (** TOPPING **)
- 1 tablespoon coconut oil or butter (softened) (** TOPPING **)
Directions
| Step 1 | |
| Preheat oven to 350 degrees and line a cupcake pan with liners or coat with non stick spray. | |
| Step 2 | |
| In a large bowl or stand mixer, combine all Kodiak cakes, coconut flour, sweetener, baking powder, cinnamon, and salt. Stir. Add milk, whole egg, MuscleEgg, and vanilla. Mix well until combined. Stir in blueberries. | |
| Step 3 | |
| Prepare topping by combining almond flour, flax, sweetener, and butter together until you have a nice crumble texture. Top muffins with mixture. | |
| Step 4 | |
| Bake for 18-20 minutes until a toothpick comes out clean when poked through the center. Garnish with blueberries if desired. | |
Note
NUTRITIONAL INFORMATION (makes 12 muffins): calories- 110, fat- 7 grams, carbs- 9 grams, protein- 5 grams PER MUFFIN