Snack

Blueberry Muffins - Whole Wheat, flax, coconut flour is for Snack.

Blueberry Muffins - Whole Wheat, flax, coconut flour takes 20 minutes to prepare.

Blueberry Muffins - Whole Wheat, flax, coconut flour takes 25 minutes to cook.

Blueberry Muffins - Whole Wheat, flax, coconut flour makes 17 servings.

The ingredients for Blueberry Muffins - Whole Wheat, flax, coconut flour are:

1 C + 1/8 C whole wheat flour
1/4 C + 1/8 C coconut flour
1/2 C flax meal
1/4 C coconut sugar
1 t baking soda
10 dates
1/3 C canola oil
1/4 C honey
1 t vanilla extract
2 egg whites
1 whole egg
1 C + 1/4 C buttermilk, lowfat
2 ripe bananas
1 C + 1/2 C blueberries

Here is how you make Blueberry Muffins - Whole Wheat, flax, coconut flour:

Combine dry ingredients and sift together well (including coconut sugar). I used a food processor to chop, then mix in this order:DatesOilHoneyVanillaEgg whites and whole eggButtermilkBananaPour blueberries over dry mix, then pour in wet ingredients and stir very gently just until moistened.Spoon into greased muffin tins. Makes about 17 or 18.Bake at 350 for about 20 - 25 minutes. Store in fridge, but can be served at room temperature.Number of Servings: 17Recipe submitted by SparkPeople user BABSINATL.

The nutritional information for Blueberry Muffins - Whole Wheat, flax, coconut flour is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 163.7

• Total Fat: 6.2 g
• Cholesterol: 13.2 mg
• Sodium: 104.4 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 4.1 g
• Protein: 3.9 g