Makes 18 muffins

Preheat oven to 350

Prep Time: 20 minutes

Cook Time: 22  minutes

 

Muffins:

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In small mixing bowl blend dry ingredients with wooden spoon-

2 cups almond flour, I use Anthony’s

1/4 cup coconut flour

1 scoop Bulletproof collagen powder (order easily on my website)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. cinnamon (I use Ceylon)

1 tsp. ground cardamom

1/2 tsp. freshly grated nutmeg

1 tsp. vanilla bean powder ( I use Heilal brand)

 

In a medium sized  mixing bowl whisk together:

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1/3 cup ghee or unsalted raw butter, softened

2/3 cups granulated golden monk fruit ( I use Lakanto)

2 TBSP Bulletproof Brain Octane Oil (order easily directly on my website)

2 eggs

1/2 cup sour cream

2 cups ripe softened peaches, washed and diced (not peeled) *berries can be substituted

 

Sprinkle:

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Mix together in small bowl for topping

2 Tbsp. granulated monk fruit

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cardamom

1 tsp. ceylon cinnamon

dash sea salt

 

Directions:

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1. Line 18 muffin tins with unbleached muffin liners. 

2. Using a wooden spoon blend dry ingredients

3. Using a whisk blend together wet ingredients.

4. Combine wet ingredients with dry and stir until combined, using a wooden spoon

5. Add peaches and fold into  batter

6. Scoop equally into muffin papers

7. Sprinkle sugar mixture over muffins

8. Bake for 22 minutes or until tester comes out clean

9. Cool for 5 minutes in pan and move to rack to cool completely