Blueberry and Coconut Muffins
9 large muffins
Low FODMAP serve
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
Preheat oven to 180°C fan-forced (356°F). Line a 12 capacity muffin tin with large patty pans.
Combine the flour, baking powder, salt, sugar and coconut in a bowl.
Add the oil, milk and eggs and beat with an electric mixer until combined and mixture is light and fluffy. Fold in the blueberries.
Spoon mixture evenly into the prepared pans.
Bake in preheated oven for 25 minutes or until cooked. Once cooked place muffins on a wire rack to cool completely.