Receta Blueberry Coconut Muffins
Ingredientes
- 1 1/2 cups Gold Medal 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)
View Full Recipe at Two Peas and Their Pod
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 92g | |
Recipe makes 8 servings | |
Calories 263 | |
Calories from Fat 112 | 43% |
Total Fat 13.1g | 16% |
Saturated Fat 10.91g | 44% |
Trans Fat 0.0g | |
Cholesterol 26mg | 9% |
Sodium 473mg | 20% |
Potassium 103mg | 3% |
Total Carbs 34.0g | 9% |
Dietary Fiber 1.3g | 4% |
Sugars 14.55g | 10% |
Protein 3.84g | 6% |