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Blueberry and Coconut Muffins

Preparation

5 mins

Cooking

25 mins

Makes

9 large muffins

Low FODMAP serve

1 muffin

What you'll need

flour

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

baking soda

2 teaspoons (12g) baking powder

salt

pinch (1g) salt

caster sugar

¾ cup (210g) caster sugar

desiccated coconut

⅓ cup (35g) desiccated coconut

coconut oil

½ cup (100g) coconut oil, melted

milk

½ cup (125g) lactose free milk

eggs beaten

2 (110g) XL eggs, lightly whisked

punnet blueberries

125g punnet blueberries


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
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

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour