The coconut. We love this multi-tasking nutritional gem. This tropical fruit is bursting with metabolism-boosting, disease-fighting and energy-soaring nutrients. Add in some antioxidant-rich blueberries, and we get a guilt-free muffin perfect for breakfast or on-the go snacking to keep us supercharged all day! If you’ve never used coconut flour, try it out! It’s a great gluten-free and nut-free alternative to wheat flour. Don’t let the price scare you off as you’ll generally use 1/4 to 1/3 cup of coconut flour where 1 cup of wheat flour is called in a recipe. A healthy flour that goes a long way!
Free of gluten, dairy , nuts and refined sweeteners.
Coconut Blueberry Muffins
- 3 eggs
- ½ cup coconut sugar (or organic cane sugar)
½ cup coconut flour
½ cup unsweetened coconut milk (or other unsweetened non-dairy milk)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons pure vanilla extract
- ½ cup frozen (or fresh) blueberries
- ½ cup unsweetened shredded coconut (or flakes), optional
Preheat oven to 350 degrees F.
Whisk the eggs in a mixing bowl. Add the coconut sugar and mix well. Add all the other ingredients, except for the blueberries and optional shredded coconut/flakes, until well incorporated. Stir in the coconut and blueberries. Pour the batter evenly into 10-12 muffin baking cups (or 20-24 mini muffin cups). Bake for 20-22 minutes until the tops are golden brown. Let cool for 10-15minutes and enjoy!
These muffins can be stored in an airtight container for up to 4-5 days in the refrigerator.