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Recipes | 28 by Sam Wood
founder, IQS
 

Triple Coconut & Blueberry Muffins

By Meg Yonson

I Quit Sugar - Triple Coconut Blueberry Muffins
  • 6 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Triple Coconut Blueberry Muffins

We took things to the next level and used three different forms of coconut in these delish blueberry muffins.  

Servings: 6
Preparation: 10 mins
Cooking: 30 mins

Tags: , , , , , , , , ,

Ingredients

  • 3 eggs.
  • 1/4 cup coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 3/4 cups coconut milk.
  • 1/2 cup coconut flour, sifted.
  • 1/2 teaspoon baking powder.
  • 1/2 cup fresh blueberries, plus more for topping.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper.

2. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.

3. Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.


Note

Some other bits of info:

  • We have tested this recipe with frozen blueberries and it does work. However, you must defrost them first before adding to the mix.
  • Due to the natural sweetness of the coconut and blueberries, the IQS Team found these muffins quite sweet. We challenge you to make these without any rice malt syrup at all. If you do, let us know your thoughts in the comments below.
  • Looking for a more savoury muffins? Try out these Pumpkin & Chia Muffins.

Triple Coconut & Blueberry Muffins

We took things to the next level and used three different forms of coconut in these delish blueberry muffins.

Ingredients

  • 3 eggs.
  • 1/4 cup coconut oil, melted.
  • 2 teaspoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • 3/4 cups coconut milk.
  • 1/2 cup coconut flour, sifted.
  • 1/2 teaspoon baking powder.
  • 1/2 cup fresh blueberries, plus more for topping.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper.

2. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.

3. Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.

Note

Some other bits of info:

  • We have tested this recipe with frozen blueberries and it does work. However, you must defrost them first before adding to the mix.
  • Due to the natural sweetness of the coconut and blueberries, the IQS Team found these muffins quite sweet. We challenge you to make these without any rice malt syrup at all. If you do, let us know your thoughts in the comments below.
  • Looking for a more savoury muffins? Try out these Pumpkin & Chia Muffins.

Triple Coconut & Blueberry Muffins