Ingredients
Scale
Crumb Topping:
- 1 cup almond flour (Bob’s Red Mill)
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter (or ghee) (Earth Balance Spread or coconut oil for Dairy-Free)
- 2 tsp vanilla extract
Muffins:
- 2 cups almond flour
- 1/2 cup tapioca starch
- 3/4 tsp baking soda
- 1 egg
- 1/3 cup + 1 tbsp almond milk or coconut milk
- 1/2 cup honey
- 3 tbsp olive oil
- 1 tbsp vanilla extract
- 2 tbsp apple cider vinegar
- 1 cup fresh blackberries (slice berries in half if they’re extra large)
Instructions
- Preheat oven to 350 degrees.
- Start with your crumb topping: In a mixing bowl, whisk together 1 cup of almond flour, 1/2 cup tapioca starch, 1/3 cup coconut sugar, cinnamon and salt. Cut your butter (or ghee) into the flour. Add vanilla. Then using your hands, work the butter further into the flour until you have a nice crumble mixture. Set aside.
- For the muffin batter: In a large bowl, whisk together your almond flour, tapioca starch and baking soda until combined evenly. Then add in your egg, almond milk, honey, olive oil, vanilla extract and apple cider vinegar. Blend until smooth. Finally, add in your blackberries and incorporate them evenly into the batter.
- Pour batter into cupcake liners about 2/3 of the way full. (Yields 12). Sprinkle crumble mixture over top. Place muffin tin into oven and bake at 350 degrees for about 25 -30 minutes–crumble will become a bit golden.
- Let muffins cool for a full 20 minutes before serving.
- Serve and enjoy! Store leftovers in an airtight container.
- Prep Time: 15 min
- Cook Time: 25-30 min
