| Servings |
muffins
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Ingredients
- 2 cups cassava flour can sub all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup melted ghee can sub butter or coconut oil
- 1/4 cup coconut sugar
- 1/3 cup organic cane sugar
- 2 eggs
- 1/2 cup oat milk can sub any milk of choice
- 1/2 cup plain greek yogurt
- 1 cup frozen blueberries
Ingredients
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Instructions
- Preheat oven to 350F
- Make streusel mixture in a small bowl: 1/4 cup melted ghee/butter, 6 tbsp oats, 2 tbsp flour
- In a bowl, cream the ghee and sugars
- Whisk in the eggs. Add in the oat milk and yogurt and mix well
- In another bowl, mix together the flour, baking soda, baking powder
- Add the flour mixture to the wet mixture and mix
- Fold in the blueberries
- Scoop batter into lined muffin tray and crumble streusel topping over each muffin
- Bake for 27-30 minutes or until toothpick comes out clean