Blueberry and Coconut Muffins
Preparation
5 mins
Cooking
25 mins
Makes
9 large muffins
Low FODMAP serve
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
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry All Purpose Flour
Process
Step 1
Preheat oven to 180°C fan-forced (356°F). Line a 12 capacity muffin tin with large patty pans.
Step 2
Combine the flour, baking powder, salt, sugar and coconut in a bowl.
Step 3
Add the oil, milk and eggs and beat with an electric mixer until combined and mixture is light and fluffy. Fold in the blueberries.
Step 4
Spoon mixture evenly into the prepared pans.
Step 5
Bake in preheated oven for 25 minutes or until cooked. Once cooked place muffins on a wire rack to cool completely.
Recipe by FODMAP Friendly
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet