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Suggest a better descriptionPreheat oven to 180°C.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
In a small pot, melt the coconut oil over low heat. Remove from heat as soon as it’s melted (you want it to be melted, but not hot - if it’s hot it will cook the egg before the muffins reach the oven).
To the flour mixture, add the melted coconut oil, the egg, and the almond milk (being sure that the egg and coconut oil aren’t touching before being mixed together - so that the coconut oil cools off from the other ingredients and can’t cook the egg). Mix together.
Add in the frozen blueberries (or other filling) and gently fold into the muffin batter.
It will tint the batter blue/purple.
Place muffin tin liners in the muffin tin.
Add ? of the batter to each muffin liner.
Top each muffin with about ½ teaspoon of granulated sugar (or to taste).
Bake for 30 minutes.
Let rest in the muffin pan for 5 minutes, and then remove to a baking rack to cool completely
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (82g) | ||
Recipe Makes: 1 | ||
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Calories: 33 | ||
Calories from Fat: 6 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 85.7mg | 3 % | |
Potassium 123.3mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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