Ingredients
- 70 grams coconut oil
- 2 Eggs
- 1¼ cup All-Purpose Flour (200 grams)
- 1 tablespoon Baking Powder
- 2 tablespoons Greek Yogurt
- 1 cup Pureed Persimmon
- ½ cup Blueberries
For the streusel topping:
- 40 grams coconut oil
- 1 tbsp sugar
- ¼ cup All-Purpose Flour (50 grams)
- ¼ cup Hazelnuts
Instructions
- In a large bowl, mix the eggs, one at a time, with the oil.
- Stir in sifted flour and baking powder. Add yogurt, pureed persimmon and blueberries and whisk until well combined.
- Chill in the fridge for 30 minutes.
- Meanwhile: Using your hands or fork to make the streusel topping. Combine oil, flour, sugar and hazelnuts in a food processor and pulse until you get a crumb like texture.
- Take the batter out from the fridge, scoop into muffin cups and top with streusel topping.
- Bake in a preheated oven at 370°F/190°C for 20-25 minutes or until done. Serving 12 big cupcakes.