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Blueberry Coconut Muffins

These are delicious fresh and warm from the oven. They team with middle chain fatty acids and will rev your metabolism. Can you imagine sweet blueberry muffins actually doing you a favor instead of adding on pounds? This recipe uses dried, unsweetened, shredded coconut instead of commercial coconut flour. Please see the Recipe Notes below for more helpful tips.This recipe batch makes 12 good muffins. These are on pages 259-261.

Cooking Method:
Courses: , ,
Servings: 12
Dietary: Dairy-Free
Description

These are delicious fresh and warm from the oven. They team with middle chain fatty acids and will rev your metabolism. Can you imagine sweet blueberry muffins actually doing you a favor instead of adding on pounds? This recipe uses dried, unsweetened, shredded coconut instead of commercial coconut flour. Please see the Recipe Notes below for more helpful tips.This recipe batch makes 12 good muffins. These are on pages 259-261.

Ingredients
    For the Dry Ingredients
  • 2 1/2 cups unsweetened coconut flakes (dried, shredded coconut, ground finely)
  • 1/2 cup golden flax meal
  • 3 tsp aluminum-free baking powder
  • 1/4 tsp xanthan gum
  • 4 tsp TH Super Sweet Blend (or 5 tsp TH Super Sweet Blend or 1/8-1/4 tsp TH pure stevia extract powder)
    • For the Wet Ingredients
  • 4 egg whites (or 1/2 cup egg whites from the carton)
  • 1 cup water
  • 1 Tbs extra virgin coconut oil (scant)
  • blueberries (fresh or frozen)
Instructions
  1. 1
    For the Dry Ingredients
  2. 2
    Pour dried shredded coconut into blender and grind until the blades won't turn anymore.
  3. 3
    Grind enough of the unsweetened, dried, shredded coconut until you have 2-1/2 cups of finely ground flour.
  4. 4

    Take 2 1/2 cups of this ground fine flour and place in bowl.

  5. 5
    Add 1/2 cup ground golden flax meal.
  6. 6

    Add 3 tsp aluminum free baking powder and 1/4 tsp xanthan gum.

  7. 7

    Add 4-5 tsp of the TH Super Sweet Blend or 1/8-1/4 Pure White Extract Powder.

  8. 8
    Use your hands to rub all ingredients together until all lumps are gone and everything is combined to a uniform consistency (an important step).
  9. 9
    For the Wet Ingredients
  10. 10
    Put 4 egg whites or 1/2 cup 100% carton egg whites into blender.
  11. 11
    Add 1 cup water.
  12. 12

    Add 1 scant Tbs coconut oil.

  13. 13
    Blend well.
  14. 14
    Add wet ingredients to the bowl of dry ingredients blend well and then throw in some frozen or fresh blueberries.
  15. 15
    Bake at 350 for 35 minutes.
Note

Helpful Tips:

  • It is very important to use unsweetened, dried, shredded coconut ground to a fine flour consistency in this recipe.
  • Please do not substitute commercial coconut flour in this recipe or any of our recipes calling for homemade coconut flour. You cannot interchange the two. They result in completely different textures.
Read it online: https://trimhealthymama.com/recipe/blueberry-coconut-muffins/