Whole Wheat Blueberrilicious Coconut Muffins

 

Who wants muffin tops? Although, most people aren’t fans of muffin tops on their body, we’re the first to admit, that the top of the muffin themselves just happens to be our favorite part.  And these Whole Wheat Blueberrilicious Coconut Muffins are the perfect way to cure your sweet tooth without going overboard! You can have the top—and the rest—of the delicious, moist, and stuffed with blueberries muffin, guilt-free!! Deeeeelish! 

And if you’re like us and like delish but healthy muffins that aren’t gonna give you a muffin top, you’ll love our Mini Frittata Muffins, Skinny Mini Muffins, Skinny Banana Bread MuffinsMatcha Oatmeal Craisin Muffins

 

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Whole Wheat Blueberrilicious Coconut Muffins

Makes 16 muffins

Ingredients

1.5 cups whole wheat pastry flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1.25 tsp cinnamon

1/4 cup Buttery Soft Spread, softened at room temperature

1/3 cup sugar

2.5 Tbsp honey

2 eggs (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)

1/3 cup skim milk

2.5 Tbsp light cream

1 tsp vanilla

1 cup frozen blueberries, unsweetened

1/2 cup shredded coconut, unsweetened

 

Directions

Preheat oven to 350F and insert 16 muffin liners into the muffin pan. (A traditional muffin pan has 12 cups. So, you may need two pans!

In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using a mixer, beat the soft spread until light and fluffy. Sprinkle the sugar on top and beat for one minute. Add the honey and mix until combined. Beat in one egg. Once completely mixed, beat in the second egg. Leaving the mixer on low, add the milk, cream and vanilla into the mixture.

Turn off the mixer and sprinkle with the flour mixture and gently stir (by hand) until combined.  Gently stir in the blueberries and coconut.

Evenly spoon about 1/3 cup of the batter into the muffin liners. Once the muffin pan is full, gently shake the pan (in a “back and forth” motion) to allow the mixture to have an evenly spread top. Place the muffin pan into the oven for about 20 minutes, or until the toothpick comes out clean.

 

Nutritional Information, per muffin

116 calories, 4g fat, 2g saturated fat, 19mg cholesterol, 215mg sodium, 36mg potassium, 18g carbohydrates, 2g fiber, 8g sugar, 2g protein

For more than 100 delicious recipes, a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure. 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients.

Whole Wheat Blueberrilicious Coconut Muffins
 
Nutritional Information per muffin 116 calories, 4g fat, 2g saturated fat, 19mg cholesterol, 215mg sodium, 36mg potassium, 18g carbohydrates, 2g fiber, 8g sugar, 2g protein
Author:
Serves: 16
Ingredients
  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1.25 tsp cinnamon
  • ¼ cup Buttery Soft Spread, softened at room temperature
  • ⅓ cup sugar
  • 2.5 Tbsp honey
  • 2 eggs
  • ⅓ cup skim milk
  • 2.5 Tbsp light cream
  • 1 tsp vanilla
  • 1 cup frozen blueberries, unsweetened
  • ½ cup shredded coconut, unsweetened
Instructions
  1. Preheat oven to 350F and insert 16 muffin liners into the muffin pan. (A traditional muffin pan has 12 cups. So, you may need two pans!
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. Using a mixer, beat the soft spread until light and fluffy. Sprinkle the sugar on top and beat for one minute. Add the honey and mix until combined. Beat in one egg. Once completely mixed, beat in the second egg. Leaving the mixer on low, add the milk, cream and vanilla into the mixture.
  4. Turn off the mixer and sprinkle with the flour mixture and gently stir (by hand) until combined.
  5. Gently stir in the blueberries and coconut.
  6. Evenly spoon about ⅓ cup of the batter into the muffin liners. Once the muffin pan is full, gently shake the pan (in a “back and forth” motion) to allow the mixture to have an evenly spread top. Place the muffin pan into the oven for about 20 minutes, or until the toothpick comes out clean.

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