2-Step Blueberry Muffin Bread
Nothing beats a baked good with morning coffee! Unless that baked good recipe is gluten and refined sugar free...and can be whipped up in just a few simple steps! This Blueberry Muffin Bread recipe checks all the boxes.
- 2.5 C cashew flour*
- ¾ tsp baking soda
- ¼ tsp sea salt
- 4 eggs
- ⅓ C coconut oil
- ⅔ C date syrup**
- 1 Tbsp lemon juice
- ¾ C blueberries
*can substitute with other gluten-free flour
**can substitute with honey
- Preheat oven to 350 degrees and line a bread pan with parchment paper.
- Combine cashew flour, baking soda and sea salt in a bowl. Separately combine eggs, coconut oil, date syrup, and lemon juice, and then mix with dry ingredients. Pour batter into lined bread pan, then pour in blueberries (stir if desired to distribute berries throughout).
- Combine all ingredients for crumble topping, then sprinkle the crumble on top of batter.
- Bake for 20-25 minutes until golden brown.