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BLUEBERRY COCONUT BREAKFAST MUFFINS

Banana Blueberry Coconut Muffins:

These muffins have a lovely delicate coconut flavor with a subtle sweetness to them.  Great for breakfast or snack.

Preheat the oven to 350 degrees.  This recipe made 10  medium-large  sized muffins – I used liners in the muffin pan.

½ cup Tapioca Starch

½ cup Sweet Rice flour

½ cup Sorghum flour

2 Tblsp. Coconut flour

1 tsp. Xanthan gum

2 tsp. Gluten free Baking powder

¼ tsp. Baking Soda

¼ cup shredded coconut (I used unsweetened, but sweetened would be good too)

½ tsp. salt

Mix the dry ingredients well in a large bowl.

2 eggs

¼ cup grapeseed or canola oil

1 tsp. Vanilla

½ cup honey

2 mashed bananas

2/3 cup frozen blueberries

In a smaller bowl, using a  whisk or a hand held mixer, beat the eggs till frothy.  Add in the honey, continuing to beat.  Then add in the oil, and vanilla and mashed bananas  – mix with a  whisk  until combined..

Add the liquid ingredients to the dry – mix well to incorporate.  Then fold in the blueberries.

Line muffin tin with muffin liners and spoon in the batter, and bake about 35  minutes, or until a toothpick inserted comes out clean.  I really filled the muffin cups full to the top – so if you fill less full, you will get more muffins, – just adjust cooking time.  These would be tasty with chopped walnuts or pecans too!

3 comments to BANANA BLUEBERRY COCONUT BREAKFAST MUFFINS

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