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Blueberry Coconut Spice Muffins

November 5, 2010

I am out of energy. The cold I’ve battled this week has kicked me in the teeth. I’m finally on the mend though and playing catchup today. It’s frustrating to me to be this behind on everything. But I’m glad for my good health. Thanks to all of you for the well wishes.

This weekend as a family we’re heading to a football game. the kids are excited and ready today to go. Too bad they’ve got one more day to go before the big game.

this recipe I made will goes along with my Insanity workout. I usually have one of these muffins with a 6oz container of greek yogurt. WARNING: This recipe is not sweet. It’s okay with the yogurt, but if you just can’t handle your blueberries and coconut without some serious sweet, than please substitute sugar for the agave or natural sweetner.



3 cups whole wheat flour or Bob’s Red Mill low carb baking mix

2 cups buttermilk

2 eggs, lightly beaten

3 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 cup applesauce

1/4 cup coconut oil, melted

1/3 cup of coconut flakes

1/4 cup maple syrup, agave or other natural sweetner

1 cup blueberries, rinsed

The night before, soak the flour and buttermilk together. Stir occasionally. The next morning, preheat the oven to 400 degrees and mix in the rest of the ingredients minus the blueberries. When the mixture is well mixed and ingredients are well incorporated, fold in the blueberries. Pour mixture into greased muffin tins (about 3/4 of the way full) and bake for 20-25 minutes until lightly browned and toothpick inserted in the center of the muffin comes out clean.

If freezing: Allow muffins to cool before placing in a freezer bag. Take out desired amount of muffins and allow to thaw for 15-20 minutes before eating. Or warm muffin in microwave for 10-15 seconds before eating.

Makes 18 muffins.

2 Comments leave one →
  1. November 5, 2010 7:02 pm

    What a great blog!!! Not everything I make turns out quite right either. Experimenting is fun… sometimes, something wonderful happens.

  2. November 6, 2010 8:59 pm

    Your muffins sound great & I love to use buttermilk in my baking. Always nice for texture & flavor. We love coconut everything over here.

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