This recipe does have a touch of coconut sugar for the crumbs on top.

Otherwise, no sugar, no grains, and you can make it egg-free as well!

For the crumb topping

5 tbsp Super-Fine Natural Almond Flour

2 tbsp soft but solid coconut oil or Ghee

3 tbsp  of coconut sugar or maple sugar

1 tsp cinnamon

Muffins

Dry Ingredients

1 1/4 Super-fine almond flour

1/4 cup coconut flour

1/4 cup tapioca flour

1 tsp baking soda

1/4 tsp real or sea salt

2 tsp cinnamon 

Wet Ingredients

4 large eggs room temperature or egg replacement ( I do 2 eggs and 2 tbsp of egg replacement made with water)

1/4 cup unsweetened almond milk

1 tbsp.  Lemon juice

5 tbsp. of Monkfruit Sweetener

11/2 tsp pure vanilla

3 tbsp.  coconut oil melted and cooled to room temperature

1 cup fresh or drained frozen organic blueberries

Directions for Making the Blueberry Muffins

1. Whisk together all the dry ingredients (except monk fruit) and set it aside.
2. If you are using frozen organic blueberries (which I get from Costco) drain them over a strainer until the liquid drains out.  Fresh organic blueberries, just wash and drain 
3. Preheat the oven to 375°
4. Prepare the crumb topping and refrigerate while preparing the rest of the muffin mixture
5. Mix all of the wet ingredients except the blueberries in a large bowl.
6. Add the dry ingredients to the wet ingredients and mix well.
7. Add in the blueberries.
8. Using an ice cream scoop, scoop the mix into paper-lined muffin tins. It should make 12 large muffins
9.  Add the crumb topping to each muffin.
10. Cook for 18 to 20 minutes in a pre-heated muffin.  Make sure it is cooked thoroughly by inserting a toothpick in the center and seeing if it comes out dry.
11. Enjoy your healthy treat.  They won’t last long