Summer Blueberry Coconut Muffins
Author: Rachel Chew
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, Dairy-free, Low sugar
Prep time:
Cook time:
Total time:
Serves: 8-10
- 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
- Preheat oven to 375 F.
- Prepare your muffin tins with cooking spray or cupcake liners.
- In a food processor, combine the oat flour, coconut flour, baking powder, salt, and shredded coconut.
- Add in the coconut oil, yogurt, dates, vanilla, coconut water, and egg until a batter forms.
- Transfer batter into another bowl and fold in blueberries.
- Divide the batter into the prepared muffin tin.
- Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
* 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/
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