Ingredients

The following ingredients have 12 Servings
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water) or one regular egg, if not vegan
  • 1 ¾ cups whole wheat pastry flour
  • ¾ cup unsweetened shredded coconut
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup coconut oil, softened
  • ½ cup maple syrup or agave nectar
  • ¼ cup sugar
  • ¾ cup unsweetened non dairy milk, lukewarm ( see note 1)
  • 1 to 1 1/2 cups blueberries (fresh or frozen)
  • Cooking spray

Instruction

  • Preheat the oven at 400F. Line a muffin pan with 12 liners and coat them with cooking spray
  • Combine the ground flax seeds with 3 tbsp water In a small bowl. Set aside
  • Combine the flour, shredded coconut, baking powder and salt in a medium bowl and set aside
  • Using an electric mixer, beat the coconut oil, maple syrup or agave and sugar together at medium speed until creamy, 2-3 minutes. Add the milk and flax mixture and keep beating until well combined (the mixture might look curdled)
  • Add the flour mixture and beat at low speed until just combined (do not overmix). Gently fold in the blueberries using a wooden spoon or a spatula
  • Scoop about 1/4 cup of batter into the muffin liners (we like using an ice cream scoop or a cup measuring cup to make sure they are all the same size). Bake for 25-30 minutes