Blueberry and Coconut Breakfast Muffins
Blood Sugar: 8Servings: 10Preparation Time: 15minMeal Category: Breakfast
Micronutrients:Vitamin AMagnesiumCalcium
Macronutrients per 100g
Energy
178kcal
Sugar
13g
Fat
11g
Fiber
3g
Sat fat
6g
Protein
3g
Carbs
18g
Sodium
253mg
Ingredients
3 peeled, cored and grated Apple, 4 at room temperature Egg, 60ml / 2.03fl oz melted Butter, 3 tbsp Honey, 80g / 2.82oz Desiccated coconut, 60g / 2.11oz sieved Coconut flour, 45g / 1.59oz ground in a coffee grinder Flax seeds, 1/2 tsp Sea salt, 1 tsp Baking powder, 225g / 7.94oz Fresh blueberries
Preparation
1. Preheat the oven to 180°C (356°F). 2. Line a 12-cup muffin pan with muffin cups. 3. Whisk together the wet ingredients. 4. Combine the dry ingredients separately. 5. Add dry ingredients to wet and mix until just combined. 6. Fold in 225g / 7.94oz blueberries. 7. Use a 60ml / 2.03fl oz scoop to fill the muffin cups. 8. Bake for 25-30 minutes until cooked through.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
25% of RDI
Vitamin C
4% of RDI
Omega 3
8% of RDI
Vitamin A
70% of RDI
Calcium
24% of RDI
Folate
19% of RDI
Good to know
To heat from the freezer, pop the muffins in a moderate oven to defrost and warm up.
How to Prepare
1. Preheat the oven to 180°C (356°F). 2. Line a 12-cup muffin pan with muffin cups. 3. Whisk together the wet ingredients. 4. Combine the dry ingredients separately. 5. Add dry ingredients to wet and mix until just combined. 6. Fold in 225g / 7.94oz blueberries. 7. Use a 60ml / 2.03fl oz scoop to fill the muffin cups. 8. Bake for 25-30 minutes until cooked through.
Good to Know
To heat from the freezer, pop the muffins in a moderate oven to defrost and warm up.
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