Blueberry and Coconut Muffins

5 mins

25 mins

9 large muffins

1 muffin

What you'll need

2 cups (300g) Lo-Fo Pantry All Purpose/Plain Flour

2 teaspoons (12g) baking powder

pinch (1g) salt

¾ cup (210g) caster sugar

⅓ cup (35g) desiccated coconut

½ cup (100g) coconut oil, melted

½ cup (125g) lactose free milk

2 (110g) XL eggs, lightly whisked

125g punnet blueberries

Preheat oven to 180°C fan-forced (356°F). Line a 12 capacity muffin tin with large patty pans.

Combine the flour, baking powder, salt, sugar and coconut in a bowl.

Add the oil, milk and eggs and beat with an electric mixer until combined and mixture is light and fluffy. Fold in the blueberries.

Spoon mixture evenly into the prepared pans.

Bake in preheated oven for 25 minutes or until cooked. Once cooked place muffins on a wire rack to cool completely.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet