Ingredients

The following ingredients have 12 Servings
  • 1 cup granola {I used Van’s Simply Delicious® Blueberry Walnut Granola Clusters}
  • ½ cup unsweetened coconut milk
  • 1 cup organic blueberries
  • 1 cup gluten free flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 ripe banana (peeled and mashed)
  • ¼ cup mild honey
  • ½ cup coconut cream
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups or place liners in cups. Combine the granola, milk and mashed banana in a bowl and set aside.
  • Sift together flour, baking powder, baking soda, and salt.
  • In medium bowl, beat together the egg, honey, coconut cream, coconut oil and vanilla.
  • Add flour mix into granola mix and stir to blend, then slowly add egg mixture in and stir to blended evenly.
  • Add 3/4 of the blueberry to mix stirring gently so you don’t mash your blueberries.
  • Spoon batter into muffin cups, filling each about 3/4 full. Place remaining blueberries on top of the muffins evenly. I had enough to top 3 blueberries on top.
  • Bake 20-22 minutes, until lightly browned. Remove from oven and let cool in the tins for 10 minutes, then unmold and cool on a rack.