Delicious Coconut Blueberry Muffins
Today I decided to have a rest from workouts, because I have been very active all week, so need a break. Instead of leaving you with nothing to read, I thought I would share a lovely recipe I came across the other week.
As you know, I love food. And I love treats even more. I really like coconut products and I am always looking for ways to use them in recipes. These muffins are actually quite healthy. They are low carb, high fibre and they contain only healthy fat.
I found the inspiration for this recipe here and after changing it slightly, I made these as a guilt-free treat
- 3 eggs
- 1/3 to 1/2 cup Coconut Flour
- 1/4 cup melted Coconut Oil
- 1/2 teaspoon vanilla essence
- A pinch of salt
- 1 desert-spoon honey
- 1/2 teaspoon baking soda
- 1/2 cup blueberries
Whisk the eggs and then slowly whisk in the melted coconut oil.
Now mix in the salt, vanilla essence and the honey.
In a separate bowl, sift together the coconut flour and the baking soda.
Slowly mix the wet and dry ingredients together. You want the mixture to be able to hold up the blueberries, so don’t make it too thin. Add more flour or a little water until the consistency is just right. (Because of all the fibre, coconut flour absorbs a lot of moisture)
Lastly fold in the blueberries.
Divide the mixture between 6 – 10 (I got 8 this time) muffin cases and place in a pre-heated oven at 170 degree C for about 20 minutes, or until the top is lightly browned.
Let the muffins cool on a rack and enjoy as a snack.
This recipe is a MUST TRY! The muffins turn out so moist and taste delicious. Also, one or two of these are quite filling because of all that fibre.
Feel free to leave me feedback, if you have a chance to try these.