Coconut blueberry muffins

Description

This is one of my favourites. Cooking with coconut flour you have no choice but to make the mixture rich and moist, so I make it ultra-rich and ultra-moist and the flavours are devine.

My only caveat on making this and similar recipes is that if you have somebody in the house whose favourite cake is a light and fluffy sponge cake, they might take a little time to adjust to this recipe.

Likewise children. My daughter has a version of this in her school lunch box every day, but it did take a little while to attune her taste buds!

 

Preparation time

Preparation time is quite simple and takes very little time. It's also one of those recipes where you don't need to angst over the ingredients or quantities. I pretty much use what is available and eyeball the quantities. It is an easy recipe to play with and come up with some interesting variations.

 

Ingredients

The ingredient list can be quite flexible. The list of ingredients I am quoting generally makes about 7 normal size muffins. I typically use:

  • 3 eggs
  • 1/2 a cup or sometimes less of coconut flour
  • 1/2 a teaspoon of baking soda
  • 3 tablespoons of coconut sugar or a combination of coconut sugar and Wild Palm Treacle (if you use mushy sweet bananas you can reduce the sugar content as the bananas make it quite sweet)
  • 2 tablespoons of virgin coconut oil
  • 3 tablespoons of coconut milk
  • 1/4 teaspoon of Himalayan rock salt
  • 1/2 teaspoon of vanilla essence
  • 3 tablespoons of grated coconut (I don't always add)
  • 1 or 2 soft bananas (the really soft ones work best), and
  • 1 cup of blueberries, generally frozen as they are handier and cheaper.

The recipe also works really well with raspberries and boysenberries.

 

Preparation and Cooking

Step 1

Combine the eggs, raw virgin coconut oil, coconut milk, sugar and treacle, vanilla essence and baking soda and beat into an even mixture. I think you are meant to add the baking soda to the coconut flour but I never do and the recipe always seems to work. I use the Natural Abundance coconut milk powder. I use about 3 or so tablespoons and dissolve in a tiny amount of boiling water prior to adding to the mixture.

 

Step 2

Beat in the coconut flour. The original recipe I took this from said to sift the flour but I have never done that. I then cut a couple of bananas into the mixture. Slice them very thinly and they tend to become quite mushy. Alternatively I use one very ripe and one harder banana to give it a bit of interesting texture. Lastly I spoon in the blueberries and get a reasonable spread through the mixture. The mixture for me is really runny at this stage. I have found that if you don't start with a liquid mixture the muffins are a little too hard. Which is one of the reasons I add the bananas.

 

Step 3

I spoon the mixture into paper cups that I have greased with virgin coconut oil. Generally just the bottom. They cook quite quickly. I bake at around 200 degrees for about 15 minutes. I find you need to be quite vigilant as they can burn quite easily if left for just a couple of minutes too long.

 
  • Coconut Banana Muffins GI
  • Blueberries on Plant GI
  • Five Green Coconuts GI
  • Coconut Sugar 2 Spoons GI
  • Coconut Banana Muffins GI
  • Blueberries on Plant GI
  • Five Green Coconuts GI
  • Coconut Sugar 2 Spoons GI

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