I’m not usually a big muffin fan BUT… these are BOMB!

And with busy AM’s, I feel good about giving my kiddos these healthy muffins!

Enjoy! xo Coach Jen




1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose wheat flour, divided (I used gluten-free)
1/2 cup agave nectar
5 tablespoons chopped macadamia nuts
2 tablespoons coconut oil
1 cup whole-wheat pastry flour (I used gluten-free)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup almond milk
2 tablespoons grass-fed butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh blueberries


Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

Combine coconut, 2 tablespoons flour, 2 tablespoons agave and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

Whisk the remaining 3/4 cup flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.

Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.

Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.

Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.

Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.

Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.



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