What am I saying? I sound like Strawberry Shortcake.
Who remembers her? I used to looooove her.
Either way, these muffins are very, very good!
But now I crave strawberry shortcake! Maybe I'll make one soon. There are a few recipes I have my eye on: this one, that one and THIS ONE. I'm drooling.
Enough about Strawberry Shortcake, let's talk about these muffins.
These are sweetened with coconut nectar. If you've never heard of it, it's a sweet sap that derives from coconut trees. I've never actually used it before today, so I was entertained, watching the viscous nectar pour into the batter. It's just exciting to use something other than my regular sweetener, honey. No, I'm not calling you honey.
Haha. I'm so funny.
I don't know if it's just me but whenever I make something with blueberries, I'm always scared to mix it. I always end up mashing the blueberries which turn the batter to an icky green colour. Especially if they're frozen. For some reason, no one wants to eat green muffins. I don't know why.
But this time it was a victory! The batter turned green but somehow, the muffins turned out normal after being cooked. Hoorah!
From Suja Juice
- ½ cup coconut flour, sifted
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 6 eggs
- 1/3 cup coconut nectar
- 1/3 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries
- shredded coconut for garnish (optional)
- In a small bowl, combine sifted coconut flour, salt and baking soda.
- In a large bowl, combine eggs, coconut nectar, melted coconut oil and vanilla and combine well.
- Mix dry ingredients into wet, blending with a hand mixer. I got lazy and just whipped it up by hand.
- Gently fold in blueberries. Be carful not to over mix!
- Spoon batter into a paper lined muffin tin.
- Bake at 350 for 20-25 minutes until golden brown on the outside.
- Cool and serve!
Makes 12 muffins