Creamy Coconut Blueberry Muffins

October 17, 2018

 

 

 

You asked for it! Here it is. This muffin recipe has been in the works for a few months. The reason being? I wanted to create a tasty muffin, that was a healthy alternative and a good breakfast option for the whole family. The trick? It really needed to taste good, and it needed to be nut free (kid & school friendly)! Plus it needed to be super quick and easy to make. I finally managed to perfect this recipe. I hope you enjoy it as much as my taste testers did! Feel free to comment on this post if you have a chance to try it!

 

 

INGREDIENTS

 

- 1.5 cups of oat flour (I ground Bob's Red Mill gluten-free whole grain oats in a blender)

- 3/4 cup almond flour OR 1/4 cup coconut flour (to make this recipe nut free)

- 3/4 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp sea salt

- 1 cup apple sauce

- 1/4 cup melted coconut oil

- 1 chia egg (1 tbsp chia + 3 tbsp water, let sit for 15 minutes)

- 2 tsp pur vanilla extract

- 3/4 cup blueberries

- 1 scoop vanilla protein powder* (optional)

 

*I highly recommend THB Staterra Vanilla brown rice protein OR vanilla whey protein if you choose to add protein to this recipe for its incredible, natural, vanilla flavour. If you add a scoop of protein, combine it with the cup and a half of oat flour (meaning you will use less oat flour). Pour the scoop of protein into a 1 cup measuring cup, and then add the oat flour to equal 1 full cup. Finish measuring out the rest of the oat flour. Protein + oat flour = 1.5 cups total.

 

INSTRUCTIONS

 

1. Preheat oven to 350 degrees F.

2. Combine all dry ingredients, except the blueberries. This includes both flours, baking powder, baking soda, and salt.

3. Mix the dry ingredients together to get a nicely blended dry mixture.

4. Begin to add the wet ingredients to the dry ingredients. 

5. Fold in blueberries once the mixture is well blended together.

6. Grease muffin tray. Use a spoon to scoop the mixture into the tray evenly. Mixture will make 12 muffins.

7. Bake for 16-22 minutes. Serve and enjoy!

 

NOTE: Recipe makes 12 muffins that can be stored for up to 4 days (a few days longer in the fridge). They freeze easily and can last a couple of months in the freezer (to remain fresh)

 

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