Two Peas & Their Pod · by Maria Lichty★ 4.8 (33)
Blueberry Coconut Muffins
NUTRITION · PER SERVING—
CAL 9%·PRO 7%
CARBS 27G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 8G40% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Coconut muffins studded with blueberries and made with white whole wheat flour. Coconut fans will love these tender, lightly sweet muffins.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cups White Whole Wheat flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup coconut oil (melted and cooled to room temperature)
- 1 large egg (or flaxseed replacement, see note)
- 3/4 cup lite coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup blueberries (fresh or frozen)
At a glance
PER SERVING
CAL 9%·PRO 7%
CARBS 27G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 8G40% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 139mg
- Total sugar
- 13g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 10mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.