blueberry, banana muffins

I’ve got some root vegetables roasting in the oven right now, so I thought I’d take advantage of my hot oven to make some muffins. Plus, I have a big, unopened bag of coconut flour that I want to try out!
When you prepare your wet ingredients, separate your eggs into separate bowls. For the egg whites, use a bowl that’s large enough to whip them. I just use a hand whisk because they’ll just be at the soft peak stage and I’m too lazy to wash my mixer! My coconut oil is on the soft side, no need to melt it. I find that if you use a hand whisk to beat the yolks and then add the softened coconut oil, they blend together very well.

muffin_Snapseed

blueberry, banana muffins

  • Servings: 6
  • Difficulty: easy
  • Print

Preheat your oven to 350 degrees.

  • 3 eggs, separated
  • 1 very ripe banana
  • 1/2 cup blueberries fresh or frozen (if they’re frozen, let them thaw)
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of salt

In a medium sized bowl, add the egg yolks and beat them with a whisk till pale yellow.
Add the coconut oil and continue to whisk until the eggs and oil are well blended.
Add the vanilla and maple syrup and beat again to incorporate.
In a large enough bowl to beat the egg whites, beat with a hand mixer or whisk until soft peaks form.
Gently fold the egg whites into the egg yolk mixture.
Sift the dry ingredients together in a separate bowl and then fold into the egg mixture, just enough to moisten all the dry ingredients. Don’t over mix.
Gently add the blueberries and stir them in until incorporated.
Spoon this mixture into 6 large muffin cups in your tin and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin, comes out dry.

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