Friday, December 6, 2013

Best Ever Blueberry & Coconut Spelt Muffins

These blueberry muffins are seriously the best I've ever made. The coconut oil and cream gives them a wonderful richness, yet they are still lovely and light. Bursting with blueberries and complemented by vanilla and lemon they are full-flavoured and still refined sugar and dairy free.




                                            Serve them straight from the oven with butter or coconut yoghurt..




Blueberries are a powerhouse when it comes to antioxidants, which are essential to optimising health by helping to combat the free radicals that can damage cellular structures as well as DNA.



Makes 10 large muffins

Ingredients:
1/2 cup extra virgin coconut oil, melted
2 free-range eggs
1/2 cup honey
1 tsp vanilla essence (the real stuff)
1/2 tsp salt
2/3 cups coconut cream
1 tbsp lemon zest, finely grated
1 tbsp lemon juice
1 1/2 cups white spelt flour
1/2 cup wholemeal spelt flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups fresh or frozen blueberries
1/2 cup coconut chips

Method:
Preheat oven to 180°C and line two muffin pans with paper muffin cases. Place the first eight ingredients into a blender and blend until well combined (this could also be done in a large bowl with beaters). Sift in the next four ingredients and pulse until just combined. Lastly add the blueberries and pulse until just mixed through. Spoon mixture into lined muffin tins and sprinkle with coconut chips. Bake in the middle of the preheated oven (to prevent coconut burning) for 20-30 minutes or until they are golden brown and a skewer comes out clean. Delicious served with butter or coconut yoghurt.



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