Blueberry Granola Breakfast Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup melted coconut oil
- 1/2 cup coconut cream
- 1 cup gluten free flour
- 1 cup granola {i used van’s simply delicious⮠blueberry
- 1/2 cup unsweetened coconut milk
- 1 cup organic blueberries
- 1 ripe banana peeled and mashed
- 1/4 cup mild honey
- Carbohydrate 5.50984735978836 g
- Cholesterol 38.5048611100065 mg
- Fat 13.6824288886459 g
- Fiber 0.229701393796338 g
- Protein 1.62266902686373 g
- Saturated Fat 9.91878166651534 g
- Serving Size 1 1 Serving (52g)
- Sodium 76.4479444154489 mg
- Sugar 5.28014596599203 g
- Trans Fat 0.94011794443202 g
- Calories 146 calories
Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups or place liners in cups. Combine the granola, milk and mashed banana in a bowl and set aside.Sift together flour, baking powder, baking soda, and salt.In medium bowl, beat together the egg, honey, coconut cream, coconut oil and vanilla.Add flour mix into granola mix and stir to blend, then slowly add egg mixture in and stir to blended evenly.Add ¾ of the blueberry to mix stirring gently so you don’t mash your blueberries.Spoon batter into muffin cups, filling each about ¾ full. Place remaining blueberries on top of the muffins evenly. I had enough to top 3 blueberries on top.Bake 20-22 minutes, until lightly browned. Remove from oven and let cool in the tins for 10 minutes, then unmold and cool on a rack.
