Blueberry Coconut Muffins

August 31, 2017

Blueberry Coconut Muffins

Print recipe
Serving Size 150
Per Serving
Calories 150 kcal
Protein 4g
Total Carbohydrate 13g
Total Fat 9g
Fibre 3g

Ingredients

  • 1 1/2 cup Kodiak 'gluten free' baking mix
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup baking stevia or sweetener of choice
  • 1 cup milk of choice
  • 1/2 cup Vanilla MuscleEgg egg whites
  • 1/2 teaspoon coconut extract
  • 1/2 cup frozen or fresh blueberries
  • 1/2 cup coconut butter
  • 1/2 cup unsweetened shredded coconut

Directions

Step 1
Preheat oven to 350 degrees and line a cupcake tin with cupcake liners or coat with non stick spray.
Step 2
Add all ingredients to a large bowl (except coconut butter and shredded coconut). Mix well until smooth. Stir in blueberries.
Step 3
Add batter to prepared cupcake pan and bake for 13-15 minutes. Edges will turn lightly browned. Let cool completely.
Step 4
Melt coconut butter in a small bowl. Dip the tops of each muffin into coconut butter and sprinkle with shredded coconut. Add additional blueberries if desired.
August 31, 2017 By