Blueberry Coconut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium banana1 unsweetened 4oz cup applesauce1/8 cup Coconut Almond Milk2 large eggs1/8 cup liquid coconut oil2Tbsp coconut flour1Tbsp milled flaxseed1-2 tsp cinnamon 1/4 tsp baking powder2 packets stevia in the raw1 cup frozen blueberries1/4 cup unsweetened coconut flakes
Slice the banana and then mash it with a fork until it is a smooth mix. Add the snack cup of unsweetened applesauce, 1/8 cup of coconut almond milk, 2 eggs, and 1/8 cup coconut oil and mix well.
In a separate bowl stir all the dry ingredients together.
Pour the dry ingredients into the first bowl with the wet ingredients, mixing well.
Add the frozen blueberries and the 1/4 cup of coconut flakes.
Line 12 muffin cups with paper liners and spray the liners with cooking spray. (This is optional, it just makes the muffins easier to remove)
Pour an even amount of the batter in the 12 cups.
Cook in 350 oven for 15 to 25 minutes, or until tops are slightly golden brown or a toothpick comes out clean.
Top with a little whipped cream and enjoy!
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLELPM777.
In a separate bowl stir all the dry ingredients together.
Pour the dry ingredients into the first bowl with the wet ingredients, mixing well.
Add the frozen blueberries and the 1/4 cup of coconut flakes.
Line 12 muffin cups with paper liners and spray the liners with cooking spray. (This is optional, it just makes the muffins easier to remove)
Pour an even amount of the batter in the 12 cups.
Cook in 350 oven for 15 to 25 minutes, or until tops are slightly golden brown or a toothpick comes out clean.
Top with a little whipped cream and enjoy!
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLELPM777.
Nutritional Info Amount Per Serving
- Calories: 90.0
- Total Fat: 5.5 g
- Cholesterol: 40.8 mg
- Sodium: 37.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.9 g
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