Blueberry Coconut Muffins
Ingredients
-
1½
cups
White Whole Wheat flour
-
½
cup
granulated sugar
-
½
teaspoon
salt
-
2
teaspoons
baking powder
-
¼
cup
coconut oil, melted and cooled
-
1
large
egg or flaxseed replacement
-
¾
cup
lite coconut milk
-
½
teaspoon
vanilla extract
-
½
cup
sweetened shredded coconut
-
1
cup
blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- In a bowl, whisk together the flour, sugar, salt, and baking powder.
- In another bowl, mix the coconut oil, egg (or flaxseed replacement), coconut milk, and vanilla.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the shredded coconut and blueberries.
- Divide the batter into the muffin cups and bake for 18-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool on a rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
180
Total fat
7g
Total carbohydrates
28g
Total protein
3g
Sodium
150mg
Cholesterol
20mg
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