Coconut and Blueberry Muffins
Prep
15 mins Cook
20 mins Serves
6
15 mins Cook
20 mins Serves
6
Ingredients
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
Directions:
- 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.
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