My go-to muffins

The following recipe makes 12 muffins, you can serve them straight from the oven or as a breakfast the next day.  Here is my tweaked version:

Blackberry & banana muffins with almond/blueberry crumble.

Dry ingredients:
1 cup rice flour • 1/2 tsp baking soda • 1/4 tsp baking powder • Pinch of fleur de sel • 1/2 tsp ground cinnamon • 1/4 tsp ground nutmeg • zest of 1 lime

Wet ingredients:
1/2 cup coconut oil • 1/4 cup pure maple syrup • 2 eggs • 2 vanilla beans • 1 cup mashed bananas • 1 cup blackberries

50g rice flour • 50g almond flour • 50g caster sugar • 50g cold butter • Handful of blueberries

Preheat the oven to 325 degrees.
Line a cupcake form with 12 paper liners.
Blitz the topping ingredients until smooth. Refrigerate until needed.
Whisk the dry ingredients in a big bowl and put aside.
Whisk the wet ingredients. Stir in the bananas and blackberries.
Slowly mix the flour mixture with the wet ingredients and divide between muffin liners.
Sprinkle with the crumble mixture and add some blueberries on top.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.

Bon Appètit!

4 Comments Add yours

  1. Hedwin says:

    Ik ga dat direct eens uitproberen zie.

  2. Sara H says:


  3. These look delicious and your recipe is a nice alternative to what I was expecting. I like the use of coconut oil and banana. I will have to give this a try. Thanks for sharing!

    1. fleurdelelie says:

      Thanks!! Please let me know how it works out for you. Greetings 😙

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