Wild Blueberry Coconut Muffins You’ll Make Over and Over Again

These coconut blueberry muffins are likely to become one of your favorite breakfast choices. They are tasty, nutrient-dense, grain-free, gluten-free, and have even retained the amazing texture which grain muffins are well known for. This easy-to-make recipe also uses maple syrup, an all-natural sweetener, as a substitute for white sugar.

What makes these muffins so special?

The best thing about these muffins is that they contain Free-range Eggs and Coconut Flour, two ingredients that cannot be found in any store-bought variety.

  • The difference between Free-range Eggs vs. Caged Eggs
  1. Free-range eggs contain just 1/3 of the cholesterol of caged eggs. If you reduce your cholesterol intake, you will not only improve your cardiovascular health, but you can also achieve an ideal weight more easily.
  2. Free-range eggs have 25% more vitamin A than conventional (caged) eggs.
  3. They also have twice the amount of Omega 3s as caged eggs
  • Coconut Flour – The Best Alternative

Coconut flour is always a great ingredient to use when making a gluten-free recipe. It is well known for its numerous health benefits, almost as many as we get from a coconut itself.

  • Coconut flour is high in fiber and low in sugar and calories. It also has a low glycemic index, which means that it won’t raise your blood sugar levels. Regular consumption of coconut flour will even help reduce the overall impact of sugars from other foods.
  • Coconut flour is rich in healthy saturated fats, which are known for their ability to boost energy levels and speed up the metabolism.
  • Coconut flour can also help lower LDL (“bad”) cholesterol due to its high amounts of both soluble and insoluble fiber.
Coconut Blueberry Muffins            

Serves: 6-12 small-medium sized muffins

Preparation time: 15–20 minutes

Cook time: 20–25 minutes           

Ingredients:

  • 6 free range eggs
  • 1/2 cup grade B maple syrup
  • 1/2 cup melted coconut oil
  • 1 tbsp. vanilla extract
  • 1/2 cup coconut flour
  • 1 cup wild blueberries
  • 1 tsp aluminum-free baking powder

Instructions:

  1. Whisk together eggs, maple syrup, coconut oil, and vanilla.
  2. Whisk in coconut flour.
  3. Let the mixture sit for 10 minutes (to thicken).
  4. Then add in blueberries and baking powder.
  5. Spoon into greased muffin tin.
  6. Bake at 350 degrees F for 20-25 minutes.

Sources: http://drjockers.com/coconut-blueberry-muffins/#lightbox/1/

http://homeguides.sfgate.com/health-benefits-freerange-hens-eggs-79219.html

https://draxe.com/coconut-flour-nutrition/

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