Blueberry & Coconut Muffins
Healthy Kids Treat
These protein-rich cup muffins will fill your child up inbetween meals. They smell amazing while they are being baked in the oven. And the kids will absolutely love the taste and they won’t last long. I’d say that makes this recipe a keeper!
Ingredients
- ½ cup coconut flour
- 6 free-range eggs
- 1 cup blueberries
- ¼ cup butter, softened
- ½ cup honey or maple syrup
- ¼ cup milk of choice
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 180oC (350oF). Line a 12-hole muffin tin with liners.
- In a bowl, add the eggs, butter, milk, honey, vanilla and cinnamon and whisk together. In a separate bowl, combine the coconut flour and baking powder and stir.
- Fold the dry ingredients into the wet mixture and the blueberries.
- Distribute the mixture evenly into the muffin liners.
- Bake for 15 minutes or cooked through. Allow the muffins to cool in the muffin tin for 10 minutes before transferring to a cooling rack to completely cool.
- Keep in the fridge covered for up to 3 days.
Makes: 12
Prep time: 10 minutes
Cook time: 15 minutes
Freeze: Yes
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Hello, wonderful parents! Fiona Stock here. your guide and friend. I'm a highly respected Paediatric Naturopath and Children’s Nutritionist. I'm known for my expertise as an educator, mentor, and author, with over 25 years of extensive experience. Throughout my career, I've gained a profound understanding of the unique needs involved in supporting children's health conditions.
My knowledge is enriched by specialised training from the American Medical Academy of Paediatric Special Needs (MAPS) and Gut and Psychology Syndrome, under the guidance of Dr. Natasha Campbell-McBride. You can trust my advice, as I adhere to Australian law and hold registration with both the Australian Natural Therapies Association and the Australian Therapeutics Act.
