Wednesday, January 18, 2017

Blueberry Coconut Almond Muffins

Hey y'all!  Do you ever have the problem where you have just a little of something left over in your fridge and you don't know what to do with it.  I had this problem today with leftover coconut milk.  My parents and I had originally used the coconut milk to make Thai butternut squash soup (very yummy, BTW 😋.) , but sadly, (or in the this case happily), there was less than a cup left over.  That poor coconut milk.  It sat in the fridge for nearly a week before I decided that I needed to use it.  So the other day, I quickly googled "muffins with coconut milk" and clicked on the second result that came up.  As it turns out, I picked the right link to click on.  First of all, the recipe called for the perfect amount of coconut milk to use up what I had left.  Also, it was pretty healthy so I didn't need to change much fat and sugar wise.  Lastly, it turned out to be delicious.  Here's the link to the original recipe .


Basically, these muffins are blueberry muffins with crunch bits of almonds and a very light coconut flavor.  You can use coconut oil instead of vegetable oil in the muffins or use sweetened shredded coconut in place of the chopped almonds.  It's totally up to you.  Enjoy these healthy, hearty muffins!  I guarantee- you'll go nuts for them (or should I say coconuts 😉)!

Blueberry Coconut Almond Muffins
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup granulated sugar
  • 2 tsp. baking powder
  • 2 Tbs. vegetable oil
  • 1 large egg
  • 2/3 cup coconut milk
  • 1/4 cup plain yogurt
  • 1/2 tsp. vanilla extract
  • 1/2 cup almonds, chopped
  • 1 cup blueberries (fresh or frozen)                                                                                                   1.  Preheat the oven to 350 degrees F.                                                                                             2.  Grease muffin pan and set aside.                                                                                                 3.  In a large bowl, whisk together the flour, sugar, salt, and baking powder.                                 4.  In a medium bowl, mix oil, egg, coconut milk, yogurt, and vanilla together.                           5.  Add the wet ingredients to the dry ingredients, stirring with a spatula .  Stir just until combined.  The batter will be thick.                                                                                                 6.  Gently fold in the almonds and blueberries.                                                                               7.  Divide the batter evenly among the prepared muffin cups, filling almost all the way to the top of each cup.                                                                                                                               8.  Bake muffins 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.                                                                                                                                         9.  Cool the muffins a few minutes in the pan and then let cool before storing at room temperature for 3 days or freezing for up to a month.                                                                       

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