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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 |
This is the best health muffins ever!! I have made 3 times already and the whole family loved it!! I used frozen mix berries… Would it be nice to make with fresh blueberries?? Tks!!
Private Member |
These blueberry muffins changed my life. Or at least my mornings. Thank you!!
Private Member |
We love this recipe. We’re making another batch right now!
Private Member |
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Private Member |
Hey There. I discovered your blog using msn. That is a very smartly written article. I will be sure to bookmark it and return to read more of your helpful information. Thanks for the post. I will definitely return.
Private Member |
These muffins are the tastiest muffins I have ever had….AND, IN ADDITION my fiancé made them for me so one can imagine how much love he baked into them as well!! Thank you Zuzka!! Love the site, love Zgym, and love your recipes!!
Private Member |
Is there anything that could be substituted for the almond flour? If not where can I fin dither almond flour?
Thank you,
Stephanie Thomson
Private Member |
If you have a blender, you could make almond flour. Just buy almonds with skin and blend 🙂 At least I am doing it and it was never problem.
Private Member |
I just made these and they are delicious. I used fresh blueberries instead, and some coconut milk. Amazing!
Private Member |
Hi, is there something to replace arrowroot powder with? Because in Slovakia it’s really hard to buy that.
Private Member |
santa barbara, ca
You can use 1/4 tsp xanthan gum!
Private Member |
I would like to know as well.