blueberry and coconut muffins

3/4 cup organic virgin coconut oil, or unsalted butter
1/3 cup coconut milk
1 lg egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cup organic whole wheat flour
1/2 cup pure cane sugar
1 1/2 tsp aluminum free baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 pkg blueberries
1 cup organic unsweetened coconut flakes

organic wheat germ
cinnamon
pure cane sugar
organic unsweetened coconut

preheat over to 400F. grease or line muffin tin with liners.

melt coconut oil or butter over low heat. turn off heat and whisk coconut milk, egg and yolk and vanilla.

with a fork stir together flour through salt. add to milk/butter mixture in saucepan. fold in blueberries and coconut.

spoon into lined muffin tin. combine enough wheat germ, cinnamon, sugar and coconut to sprinkle on top of each muffin. bake 18 minutes.

morning glory muffins

try these. they are packed with fruits and veggies, fiber and sweetness! littlefoodie couldn't get enough and cause they are loaded with carrots it was my pleasure to indulge his hollering demands.

enjoy!

2 cups whole wheat flour
1/2 cup oat bran
1/2 cup organic natural brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp sea salt
3 medium sized carrots, cleaned and shredded
1 apple, shredded
1/2 cup blueberries (we always use forzen organic wild blueberries..smaller w/more flavor)
1/3 cup raw sunflower seeds
1 can crushed pinapple, drained
3/4 cup light coconut milk
2 tbl canola oil
1 tsp vanilla extract
2 large eggs
2 large egg whites
wheat germ

preheat oven to 350F. grease muffin tin.

combine flour, oat bran, baking soda, cinnamon and slat in a large bowl. add in carrot, apple, blueberries, sunflower seeds and pineapple.

combine cocobut milk, canola oil, vanilla extract and eggs. add to dry ingredients and stir until just combined.

spoon into greased muffin tins and sprinkle with wheat germ on top. bake for 25 minutes.