High Fiber Coconut Blueberry Breakfast Muffins

Delicious breakfast alert!  Who out there LOVES muffins, particularly blueberry muffins??  I'm a sucker for a fluffy sweet-yet-tart blueberry muffin every now and then, but the ones you get at Starbucks or Dunkin' Donuts are loaded with fat, added sugar, and preservatives - not an ideal healthy breakfast. 

This homemade version uses coconut flour for a sight coconut-y flavor, and flaxseed meal as a vegetable oil replacement for more fiber and less fat.  They also use delicious ripe blueberries that are the perfect combo of tart and sweet.  I got these bluebs at Whole Foods the other day during their blueberry sale (50% off now through 2/9!) and I honestly think they're some of the best store-bought blueberries I've tasted in a long time.  I have quite a few left over after making these muffins, so I think another blueberry recipe is in order (or maybe another batch of these?).  In the meantime, I'll keep snacking on these muffins for breakfast.  (Delicious idea: warm them up in the toaster oven or microwave with a little butter... yum!)

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High Fiber Coconut Blueberry Breakfast Muffins

Ingredients:

• 1 1/2 cups skim or low-fat milk
• 1/4 cup unsweetened applesauce
• 2 Tbsp flaxseed meal + 6 Tbsp water (combined)
• 1/2 tsp vanilla
• 1 egg
• 1 cup whole wheat pastry flour
• 1 cup coconut flour
• 3 tsp baking powder
• 2 Tbsp + 2 tsp Truvia sweetener
• 1/2 tsp salt
• 1 cup fresh blueberries
• GF OPTION: substitute 1 cup coconut flour (or GF flour of choice) for pastry flour
• DAIRY-FREE OPTION: substitute soy, almond, or cashew milk for skim milk, and same flaxseed meal recipe to replace the egg

Instructions:

• Preheat oven to 400˚.  Grease bottom and sides of 12-count muffin tin, or use paper muffin cups
• Combine flaxseed meal and water together and let sit for 2 minutes (this serves as your substitute for 2 Tbsp vegetable oil)
• While flaxseed meal is thickening, combine milk, applesauce, egg, and vanilla into a large bowl
• After flaxseed meal has set, combine into wet ingredients
• In a separate bowl, combine flours, baking powder, Truvia, and salt
• Add dry ingredients to wet ingredients and stir until just combined
• Gently add blueberries into the batter
• Pour batter into muffin cups, leaving about 1/2" room to rise
• Bake for 20-25 minutes until tops are golden and knife comes out clean

Readers: chat with me!  Do you like blueberry muffins?  What other blueberry recipes do you make?  Do you like your blueberries on the tart side or sweeter?  (I like mine tart.)  Do you shop at Whole Foods often?  If you do, what are your must-haves? 

Disclosure: I was not compensated to write this post, however I did receive a gift card from Whole Foods Market Albany in order to purchase ingredients for this recipe.  As always, everything stated here, including this recipe, is my own.