Summer Blueberry Coconut Muffins
Author: 
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, Dairy-free, Low sugar
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Gluten-free coconut muffins studded with fresh juicy blueberries. Soft, fluffy, tender crumb, and rich in coconut flavour.
Ingredients
  • 1 c. oat flour
  • 1 tbsp. coconut flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1 c. sweetened shredded coconut
  • ⅓ c. coconut oil
  • ¾ c. coconut yogurt
  • 2 large dates
  • 1tsp. vanilla
  • 4 tbsp. coconut water*
  • 1 large free-range egg
  • ½ c. blueberries
Instructions
  1. Preheat oven to 375 F.
  2. Prepare your muffin tins with cooking spray or cupcake liners.
  3. In a food processor, combine the oat flour, coconut flour, baking powder, salt, and shredded coconut.
  4. Add in the coconut oil, yogurt, dates, vanilla, coconut water, and egg until a batter forms.
  5. Transfer batter into another bowl and fold in blueberries.
  6. Divide the batter into the prepared muffin tin.
  7. Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
* Coconut water can be substituted with the equivalent amount of water or non-dairy milk
Recipe by Radiant Rachels at https://radiantrachels.com/summer-blueberry-coconut-muffins/