Coconut oil and coconut palm sugar blueberry muffins
They are dairy free!
Now let’s start with blueberries...... often referred to as a superfood, brain food etc. These little gems are pretty much the kings of antioxidants. Blueberries are believed to contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.
The antioxidants in blueberries seem to have benefits for the brain, helping to improve brain function and delaying age-related decline. Other studies have shown that blueberries have anti-diabetic effects, helping to improve insulin sensitivity and lower blood sugar levels.
So when it comes to blueberries feel free to over indulge, have them daily if you can add them in your juices, smoothies or like now in your morning muffins!
Coconut palm sugar.......
Fit Soul Kithen are proudly in partnership with Mother Nature who provide the best organic coconut palm sugar, which is healthier sugar alternative.
Coconut sugar over refined white table sugar is that it’s natural and not refined. That means coconut sugar retains its vitamins and minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron, magnesium, potassium, and zinc. Coconut sugar also contains much less fructose (3 to 9 percent) than does white table sugar (50 percent), which is an advantage if you want to keep your fructose intake low.
You can get your coconut sugar by clicking here and get 10% discount when you use the FSK discount code OMN10!
INGREDIENTS
300g all purpose flour
150g (solid) organic coconut oil
200g fresh blueberries
2 eggs (for vegan option substitute with 2tbsp of chia seeds blended with 2sbsp of water)
4tbsp hazelnut milk
PREPARATION
1. Pre heat your oven to 180 degrees.
2. In a large mixing bowl add your sugar, coconut oil eggs and whilst until this reaches a light but creamy consistency.
3. Then begin adding your flour in small amounts while mixing if using a mixer put it on the lowest setting when adding the flour, otherwise use a slim silicone spatula which will help you scrape all the cake mixture around the edge of the bowl well.
4. Add the 4tbsp of hazelnut milk (this is the only milk I had in the house at the time and it worked! But feel free to use milk of choice) and mix well into the batter.
5. Lastly and the best part of it, add your blueberries and gently fold the batter as you sprinkle them in.
6. Line you muffin tray with muffin case’s and using an ice cream scoop add equal amounts of batter into the cases and bake for 20-30 minutes on 150 degrees heat.
