Coconut and Blueberry Muffins
A wonderful high fibre, low sugar treat combining sweet blueberries with light fragrant coconut. The addition of the coconut butter keeps these muffins beautifully moist and light in texture. All berries are packed full of antioxidants particularly anthocyanins as well as vitamin C to keep the immune system healthy and blueberries like cranberries contain natural anti-bacterial properties that can help prevent and treat urinary tract infections such as cystitis. Including ground flaxseeds not only increases the fibre content but are an excellent source of omega 3 and 6 fatty acids, vital for a healthy heart, skin and hair.
110g / 3 ½ (4tbsp) The Groovy Food Company Organic Virgin Coconut Oil
50g / 1 ½ oz xylitol or caster sugar
2tbsp The Groovy Food Company Agave Nectar Light Amber and Mild
2 eggs, beaten
90g / 3oz plain flour
2tbsp ground flaxseed
2tbsp desiccated coconut
2tsp baking powder
90g / 3oz fresh or frozen blueberries
Additional desiccated coconut for topping
- Beat together the coconut oil and sugar then slowly add the eggs and agave nectar and beat well.
- Add the flour, flaxseed, coconut and baking powder.
- Spoon a little of the mixture into greased muffin tins to just over half full. Then drop in 5-6 blueberries. Sprinkle a little desiccated coconut on the top.
- Bake in an oven set at 200°C, Gas mark 6 for 20 minutes, or until golden on top.
- Cool on a wire rack.