Blueberry Coconut Muffins
These healthy blueberry coconut muffins are made with nutritious, flavourful ingredients like whole wheat flour, oats, flax, shredded coconut, coconut oil, and fresh blueberries. Delicious and healthy for the muffin win. Perfect for stuffing into lunch boxes or a breakfast on the go.
Ingredients
- 1 cup whole wheat flour
- 1 cup large rolled oats
- 1/4 cup ground flax
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut sugar or brown sugar
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg beaten
- 3/4 cup milk sub: almond or oat milk
- 3 tbsp coconut oil
- 1 tsp vanilla
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 400 degrees.
- Mix the dry ingredients together in a large mixing bowl. Toss in blueberries to coat.
- In a separate mixing bowl, combine milk and coconut oil and microwave for 15-30 seconds to melt the coconut oil. *Cold milk will make the coconut oil clump up, which is why they should be warmed up together.* Once melted, whisk in the vanilla and egg.
- Pour the wet mixture into the dry ingredients and stir until well incorporated.
- Scoop into parchment-lined muffins tins and bake at 400 degrees for 18-20 minutes.