Thursday, January 12, 2012

Coconut Blueberry Muffins

This recipe came to me whilst I was eating my dinner tonight (perhaps not the most nutritious Gorilla Munch gluten-free cereal, banana with hazelnut milk...). Hazelnut Milk has been a staple for me lately. It's a nice change of pace to almond and coconut and has an awesome flavor. Thinking about the fresh blueberries sitting in my fridge and tasting my hazelnut milk, I decided to make some muffins and as you know, I love coconut.

I adore blueberries. This cute little berry is full of antioxidants and is low in acidity (easier on my body).  I ate one shortly after they came out the oven...not bad...

Coconut Blueberry Muffins

1/2 cup organic coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
2 tbls organic unsweetened coconut flakes
3 organic cage-free eggs
2 tbls grapeseed oil
2 tbls hazelnut milk
~ 3 tbls honey
1/4 tsp vanilla
1/2 cup fresh blueberries

Method:

In a small bowl, combine all of the dry ingredients. Blend together all of the wet ingredients in a larger bowl, combine the dry ingredients in. Fold in the blueberries last.

Bake at 400 degrees for about 14 minutes.

Yields ~ 9 small muffins (depending on your tin(s))

Enjoy (for breakie, snack or dessert ;))

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