Recipe Time: Blackberry Coconut Crumble Muffins

Hi everybody! I'm Megan, and I'm the blogger behind Freckled Italian.

My blog is a place where I share what it's like to be a running, cooking, photo-taking graduate student with dreams of a literary life. I'm here today to share a new muffin recipe with you! I recently cut grains, dairy, and sugar out of my diet, so I'm sure you can imagine how difficult that makes something like baking. But it's not impossible!

Freckled Italian's Paleo Blackberry Coconut Crumble Muffins

Ingredients:

3 eggs

2 tablespoons coconut oil
1/2 cup coconut flour

1/4 cup honey

1/4 teaspoon salt

1/4 cup Blue Diamond coconut almond milk

1/4 teaspoon baking powder

3 tablespoons shredded unsweetened coconut

About half of a 6 ounce package fresh blackberries

1. Mix the (melted) coconut oil, eggs, honey, and salt together.
2. Add coconut flour, baking powder, and mix. Stir in coconut almond milk.

3. Fold blackberries into the batter. I cut some in half but soon decided that I liked the idea of whole ones better.

4. Add the shredded coconut and stir a final time.

5. Spoon the batter into greased muffin tins. I used mini ones because I left my regular sized ones at a friend's house!

6. Bake at 350 degrees for about 15-20 minutes. 

Just keep an eye on them. They'll be done when they're golden brown and firm to the touch.

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Thank you so much, Megan, for this recipe!  Blackberries are an absolute favorite in this house!

If you get a chance, stop by Megan's blog and give her a little hello.  She is sweet, adorable, AND she has a really fun pen pal project going on right now!  I'm so happy to have her as a sponsor this month!