Muffins are lovely food for many people, especially for the classic breakfast. As we eat them a lot it is important to know that the store-bought muffins are more dessert-oriented and are full of sugar and fat. As we need a healthy kick in the mornings that won’t leave us with a sugar crash, then we need to know what exactly muffins contain.
The recipe of one healthy variety of muffins we will present you in the article bellow.
The coconut blueberry muffin recipe is perfect because it’s packed with flavor and it is grain free but you will not find the difference comparing with those of grain. Grain free and gluten free foods have less blood sugar and are loaded with high-quality nutrition. The substitute for white sugar in this recipe is maple syrup, which is an all-natural sweetener.
Free-range Eggs vs. Caged Eggs
Free-range eggs contain less cholesterol than caged eggs (about 1/3). It helps our cardiovascular health but also our waistline.
The amount of vitamin A in free-range eggs is 25% more than in caged eggs and the amount of Omega 3s is twice higher than in conventional (caged) eggs.
Coconut Flour: The Best Alternative
For gluten free recipe is recommended to use coconut flour, because It is packed with health benefits, almost as many as we get from a coconut itself!
Coconut flour is low in calories and sugar, high in fiber and has a low score on the glycemic index. It also helps to lower bad cholesterol in our system.
Coconut Blue Berry Muffins
Serves: 6-12 small-medium sized muffins
Time: – preparation 15 – 20 minutes
– Cooking 20 – 25 minutes
– 6 free range eggs
– 1/2 cup grade B maple syrup (or syrup from stevia)
– 1/2 cup melted coconut oil
– 1/2 cup coconut flour
– 1 tablespoon vanilla extract
– 1 cup wild blueberries
– 1 teaspoon aluminum-free baking powder
1) Whisk together eggs, maple syrup, melted coconut oil and vanilla.
2) Whisk in coconut flour.
3) Let it sit for 10 minutes.
4) Add in blueberries and baking powder.
5) Spoon into greased muffin tin.
6) Bake at 350 for 20-25 minutes.