Whole Wheat Coconut Blueberry Muffin Recipe
I recently had a great opportunity to do some writing on the Bob’s Red Mill Blog. My post will be coming soon and I’ll be sure to share the link with you. They sent me some coconut flour, and I was able to do some recipe testing. After doing some experimenting and practicing with coconut flour, I adjusted one my mom’s whole wheat muffin recipes to create this moist, delicious, fiber filled tasty muffin. These Coconut Blueberry Muffins are a great breakfast on the go or mid morning snack.
You Will Need:
- 1 stick of butter (room temperature)
- ¾ c. sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 1/3 c. unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ c. whole wheat flour
- ½ c. coconut flour
- 2 c. fresh blueberries
- 1 c. unsweetened coconut flakes
Preheat the oven to 375*. Begin by mixing butter, sugar, eggs, vanilla, and 1 cup of applesauce. Gradually mix in the whole wheat flour, baking soda, and baking powder. Add the ½ cup of coconut flour, then the remaining 1/3 cup of applesauce. Using a spatula, stir in the fresh blueberries and coconut flakes.
I prefer using silicon baking cups, but you can also grease a muffin pan or use paper baking cups. Use 1/3 cup of batter for each muffin and bake for 20 minutes. Keep an eye on the muffins since all ovens cook a little differently. The tops should be golden brown and a toothpick inserted into the center should come out clean. This recipe made 18 muffins.
About Ashley – Ashley is a mom, wife, sister, daughter, and friend working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010.