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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
These muffins are dairy free, refined sugar free, and grain free. They happen to be perfect for Pesach, but you can definitely enjoy them all year long.
4 eggs
1/4 cup Gefen Unsweetened Almond Milk
1 tablespoon fresh lemon juice
6 to 7 tablespoons Heaven & Earth Coconut Sugar
1 teaspoon pure vanilla extract
3 tablespoons coconut oil, melted
1 and 1/4 cups Pereg Almond Flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup fresh blueberries (if using frozen, needs to be thawed and drained before)
5 tablespoons Pereg Almond Flour
2 tablespoons coconut oil, solid but soft
3 tablespoons Heaven & Earth Coconut Sugar
1 teaspoon cinnamon
Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin pan.
First prepare the crumb topping: combine ingredients well using a fork until a crumb forms (it will thicken while chilled). Put in fridge while you make the muffin batter.
In a bowl, mix the dry ingredients. In a separate bowl, mix wet ingredients. Add coconut oil last so it doesn’t have time to form solid pieces in the mixture. Once combined, add in the dry mixture. Fold in the blueberries.
Spoon the batter into the prepared muffin pan, approximately three-fourths full. Sprinkle the crumb topping.
Bake 18 to 20 minutes. Wait for the muffins to cool in the pan for a few minutes, then transfer to wire rack to cool completely.
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