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Blueberry Coconut Muffins (FM)
Recipes | June 05, 2013
No more muffin tops with my Blueberry Coconut Muffins Recipe!! 🙂
I never thought that I was a baker. Until today. This recipe is for everyone of you guys who think that you suck in the kitchen. Actually I think that all of my recipes are like that, because I do suck in the kitchen. The trick is to simplify things as much as you can. Do not complicate your life with difficult cooking techniques if you know that you do not have the natural talent for it. There is always a way to get around it and create meals that are super delicious, healthy, and yet easy to make. Like my Blueberry Coconut Muffins that are gluten free and way better for you than traditional muffins.
*Makes 6 Muffins
Here are the ingredients:
1 cup frozen blueberries
1 cup almond flour (not almond meal, use a sifter to separate the fine particles OR use a vitamix to grind down the almond meal)
1 large egg
1/2 cup unsweetened coconut flakes
1/4 cup Yacon Syrup or Choc Zero Maple Syrup
1/4 cup of no carb vanilla whey protein powder
1/4 teaspoon baking soda
2 tablespoons arrowroot powder
2 tablespoons grapeseed oil
pinch of sea salt
Macros Per Muffin:
Calories: 294.5
Carbs: 23.2 g
Net Carbs: 18.8 g
Fat: 19.3 g
Protein: 9.7 g
Step 1
Preheat the oven for 350F. In a bigger bowl combine all of the dry ingredients and mix them well together.
Step 2
In a medium size bowl whisk together the egg and all of the liquid ingredients.
Step 3
Pour the liquid into the dry mixture and create a batter.
Step 4
Take the cup of frozen blueberries and fold them into the batter.
Step 5
Pour the batter into 6 small muffin cups and place them into the oven for about 35 minutes.
When the time is up, take them out of the oven and let them cool down. You will be tempted to bite into one of them, but try to control yourself. I did my best, but it was not easy, because they smell so good!
Oohps. Almost forgot to take a picture 🙂 it’s not my fault. The time stops when you taste these muffins. Suddenly it was just him and I… and less than 5 minutes later it was just me again. Your goal is to take your time and actually taste it. Each muffin is about 250 calories, so having a small glass of whole milk with your muffin will not only complement the taste, but it will add an extra protein to your breakfast or snack.
Enjoy and leave a comment for me. Thank you 🙂
Zuzka.
Private Member |
I made these muffins yesterday. Though the mixture was too dry and I had to add some milk they are super delicious and I had 1 muffin accompanied with the protein shake today for the post-workout breakfast. thanks for the amazing recipe. they are so flavoury))))
Private Member |
I just made these but had to make 12 mini muffins So they will post workout snack for the next 2 weeks
Private Member |
Can anyone with a head for this please convert the ingredients to metrics? Just made an attempt at these, but the mix is slightly too dry, so it might not become the best version.
Also, for UK-people: Almond flour and ground almonds are usually the exact same thing. 🙂
Private Member |
Hiya me again sorry to be a pain, but can you substitute grape seed oil for grass fed butter?
Many thanks
Phe x
Private Member |
I’m in Australia and went to get almond flour, but our health food store only had almond meal. So I googled it and basically it says flour is much finer, but same thing..I’ll continue to use the meal unless someone can tell me that google tricked me! Or when to find almond flour in AUS??
Private Member |
These are as delicious as everyone says! I had to make a couple of subs, if this helps anyone: my batter was too dry (is it a UK thing?), so I added a bit of almond milk until it was somewhere between gooey and sloppy. This meant I got 8 muffins instead of 6. Yay! I used maple syrup instead of agave, and cornflour instead of arrowroot. 180 C fan oven for about 25 minutes. Thanks Zuzka, I had given up on healthy muffins before these!
Private Member |
santa barbara, ca
Is there anything you can use instead of arrowroot powder? Would xanthan gum do the trick? Thanks!
Private Member |
lake tahoe, nv, usa
Actually, I believe it would. This recipe is old – way before I was introduced to xanthan gum. I think that 1/4 to 1/2 tsp would probably do the trick.
Private Member |
santa barbara, ca
Great thanks, that’s what I used (1/4 tsp) and it worked great!
Private Member |
santa barbara, ca
Wow! So good!!! Perfect texture with substituting the arrowroot with 1/4 teaspoon of xanthum gum and adding 2 Tablespoons of almond milk and 1 Tablespoon of water. I also used maple syrup since that’s all I had, but am looking into the yacon syrup. I will try the yacon (since its less calories) and report back 🙂
Just curious though, maple syrup is pretty much the same in grams of sugar as agave, but very different than yako syrup. Does using maple syrup make this a WEM instead of a FM?