in Recipes

Blueberry Coconut Breakfast Muffins

updated

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Ingredients for 1 servings:

  • 140 g wheat flour type 405
  • 25 g coconut flour
  • 55 g baking protein
  • 60 g desiccated coconut
  • 180 g blueberries, fresh
  • 420 ml almond milk (almond drink), unsweetened
  • 30 ml rapeseed oil or sunflower oil
  • 20 ml coconut milk
  • 2 m.-sized eggs
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1 packet of baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

no added sugar, approx. 14 pieces

Preheat the oven to 180°C (top/bottom heat). Beat the eggs until frothy. Stir in the almond milk, oil, coconut milk, and vanilla extract. Combine the coconut flour, wheat flour, baking protein, salt, and baking powder and stir the mixture into the egg mixture. Stir in the desiccated coconut. Finally, stir in the blueberries. Divide the batter among approximately 14 muffin tins and bake for approximately 30 minutes. For 14 muffins, one muffin has 139 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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