Brunch

Blueberry Coconut Muffins is for Breakfast, Dessert.

Blueberry Coconut Muffins takes 10 minutes to prepare.

Blueberry Coconut Muffins takes 20 minutes to cook.

Blueberry Coconut Muffins makes 12 servings.

The ingredients for Blueberry Coconut Muffins are:

1 medium banana
1 unsweetened 4oz cup applesauce
1/8 cup Coconut Almond Milk
2 large eggs
1/8 cup liquid coconut oil
2Tbsp coconut flour
1Tbsp milled flaxseed
1-2 tsp cinnamon
1/4 tsp baking powder
2 packets stevia in the raw
1 cup frozen blueberries
1/4 cup unsweetened coconut flakes

Here is how you make Blueberry Coconut Muffins:

Slice the banana and then mash it with a fork until it is a smooth mix. Add the snack cup of unsweetened applesauce, 1/8 cup of coconut almond milk, 2 eggs, and 1/8 cup coconut oil and mix well.In a separate bowl stir all the dry ingredients together. Pour the dry ingredients into the first bowl with the wet ingredients, mixing well. Add the frozen blueberries and the 1/4 cup of coconut flakes. Line 12 muffin cups with paper liners and spray the liners with cooking spray. (This is optional, it just makes the muffins easier to remove)Pour an even amount of the batter in the 12 cups.Cook in 350 oven for 15 to 25 minutes, or until tops are slightly golden brown or a toothpick comes out clean. Top with a little whipped cream and enjoy! Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MICHELLELPM777.

The nutritional information for Blueberry Coconut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 90.0

• Total Fat: 5.5 g
• Cholesterol: 40.8 mg
• Sodium: 37.0 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.6 g
• Protein: 1.9 g

The dietary needs meet for Blueberry Coconut Muffins is Low Carb