Blueberry Coconut Muffins Food
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
BLUEBERRY BANANA COCONUT FLAX MUFFINS
When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.
Provided by Kate
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g
INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3
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