Triple Coconut & Blueberry Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 teaspoon baking powder.
- 2 teaspoons rice malt syrup.
- 1/4 cup coconut oil melted.
- 3 eggs.
- 1/2 teaspoon vanilla extract.
- 3/4 cups coconut milk.
- 1/2 cup coconut flour sifted.
- 1/2 cup fresh blueberries plus more for topping.
- 3 eggs.
- 1/2 teaspoon vanilla extract.
- 3/4 cups coconut milk.
- 1/2 cup coconut flour sifted.
- 1/2 cup fresh blueberries plus more for topping.
- Carbohydrate 130.377566757353 g
- Cholesterol 0 mg
- Fat 401.999000339415 g
- Fiber 77.4981300764253 g
- Protein 32.3100666930481 g
- Saturated Fat 353.694708298961 g
- Serving Size 1 1 recipe (719g)
- Sodium 538.030000141877 mg
- Sugar 52.8794366809275 g
- Trans Fat 24.0955280202314 g
- Calories 4030 calories
1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper. 2. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients. 3. Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper. 2. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients. 3. Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.
