THERMOWick Recipes

Coconut Blueberry Muffins

Prep time: 5 minutes | Cook time: 18 minutes | Makes: 6 muffins

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3 eggs, size 7
45 g coconut oil, melted (or olive oil)
45 g maple syrup
½ t vanilla essence

30 g coconut flour
½ t baking powder
½ t cinnamon
¼ t salt
2T LSA-P, optional

100 g blueberries, fresh or frozen

Preheat oven to 200°C.

Prepare muffin tins with patty liners or grease with butter/oil.

Place into mixing bowl 3 eggs, 45 g coconut oil, melted (or olive oil), 45 g maple syrup, ½ t vanilla essence and mix 5 sec/speed 3.

Add 30 g coconut flour, ½ t baking powder, ½ t cinnamon, ¼ t salt into mixing bowl and mix 5 sec/speed 3.

Scrape down sides of mixing bowl with spatula, add 100gm and stir gently with the spatular.

Divide batter evenly into prepared muffin tins.

Bake for 16-18 minutes or until skewer comes out clean.

Allow to cool on a wire rack. Will last for 2-3 days in an airtight container or suitable to freeze.