The kids will love these yummy blueberry-and-coconut breakfast muffins. Make them in bulk and freeze for those busy mornings when you don't have time to make breakfast.
Think of muffins as a little work going a long way. They’re a bit of a mission to make, but you can make a load in one go and they freeze like a dream – heat a couple quickly and you’ve got a great instant breakfast.
*Prep time: 15 mins
*Cooking time: 30 mins
- 3 apples, peeled, cored and grated
- 4 eggs, at room temperature
- ¼ cup (60ml) melted butter
- 3 tablespoons honey
- 1 cup desiccated coconut
- ½ cup coconut flour, sieved
- ¼ cup flax seeds, ground in a coffee grinder
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ cups fresh blueberries
- Preheat the oven to 180°C.
- Line a 12-cup muffin pan with muffin cups. Whisk together the wet ingredients in a bowl. Combine the dry ingredients in a separate bowl.
- Add the dry ingredients to the wet and mix until just combined.
- Immediately fold through the blueberries. The batter will thicken as it sits, so do this right away.
- Use an ice-cream-sized scoop with a lever (a ¼ cup scoop) to fill 12 muffin cups. (If you don’t use a scoop the tops won’t be quite as round.)
- Bake for 25-30 minutes or until cooked through.
- To heat from the freezer, just pop the muffins in a moderate oven to defrost and warm up. Breakfast is served!
Recipe courtesy of Real Meal Revolution’s Raising Superheroes by Professor Tim Noakes, Jonno Proudfoot and Bridget Surtees
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