|Zeke smells them baking...|
If you don't love coconut, don't fret. Sweetened with coconut palm sugar and using coconut oil or spread and unsweetened coconut milk (not the kind from a can, the nondairy substitution with only 45 calories per half cup), you cannot actually taste the coconut contribution to the goodness of this blueberry muffin.
While my younger twin brothers are likely sleeping until noon, I thought I'd whip up some muffins for everyone. Easy, and a little more crowd pleasing that my healthier raw concoctions, this is a great way to start the morning.
Blueberry Coconut Muffins
Yields 9 x-large muffins
1/2 cup coconut oil or coconut spread such as this one (or Earth Balance's nondairy butter or other similar butter substitute)
1 cup coconut palm sugar (3/4 cup will also work great, just not as sweet)
2 eggs or 2 "eggs" made from flax meal and water or Ener-G egg replacer
1-1/2 teaspoons pure vanilla extract
1 tablespoon baking powder
2-1/4 cups gluten-free flour (I used 1 cup coconut flour, 1/2 cup quinoa flour, 1/2 cup brown rice flour, 1/4 cup potato starch)
1/2 cup unsweetened coconut milk
1-2 cups blueberries
Topping (optional): 2-1/2 tablespoons sucanat or coconut palm sugar mixed with 1/4 teaspoon nutmeg
1. Beat coconut oil or spread with palm sugar, then mix in eggs or egg substitute.
2. Add in vanilla, then baking powder.
3. Add in flour alternating with nondairy milk, and fold in blueberries last.
4. Divide batter into 9 paper-lined muffin cups. (This makes huge muffins, you can fill only 3/4 full for a full dozen)
5. Sprinkle optional topping across all 9 and bake at 375 for 25-30 min or until inserted toothpick comes out clean or muffin springs back when lightly touched.