These Blueberry Coconut Muffins are a wonderful, healthy creation of mine. Kids will love them too! I used freshly ground white whole wheat flour, maple syrup, Bob's Red Mill Flaked Coconut, pumpkin pie spice, coconut oil, flax eggs, almond cream and frozen blueberries. Bob's Red Mill carries a coconut with larger flakes and they work very nicely in this recipe. Only $3.11 for a 12 oz. bag on iherb.
Blueberry Coconut Muffins
Makes 4 extra large muffins or 8 smaller
1 1/2 cups white whole wheat flour
3/4 cup maple syrup
1/2 cup flaked unsweetened coconut
1/4 tsp. sea salt
1 tsp. pumpkin pie spice
1 tsp. aluminum free baking powder
1 tsp. baking soda
1/4 cup coconut oil
1 tsp. vanilla
2 flax eggs (make with 2 Tbsp. ground flax seed & 6 Tbsp. water-mix and let sit until egg-like consistency)
1/2 cup almond cream (Blend well: 10 almonds with 1/2 cup water)
1 cup frozen blueberries
1.) Preheat oven to 350 degrees Fahrenheit. Use 8 regular sized cup cake holders or 4 large ones (like shown).
2.) Put maple syrup, coconut oil, vanilla in blender and blend well.. Add flax eggs and blend for 1 minute.
3.) Add almond cream to liquids and set aside.
4.) Mix flour, salt, spice, baking powder and baking soda together.
5.) Add liquid to dry ingredients and mix until all flour is incorporated.
6.) Gently fold in coconut and blueberries.
7.) Pour into muffin holders until 3/4 full. If using just the muffin tins without containers, brush lightly with coconut oil before adding batter.
8.) Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean and edges are golden brown.