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1 Gluten Free Blueberry & Coconut Muffins

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Gluten Free Blueberry & Coconut Muffins

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Ingredients

10 portion(s)

Muffin Mixture

  • 250 g Shredded coconut
  • 50 g Flaxseed
  • 3 tsp baking powder
  • 8-10 tsp Truvia
  • 50 g egg whites
  • 250 g water
  • 1 tbsp coconut oil
  • 250 g Frozen or Fresh Blueberries
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Recipe's preparation

    Method

  1. Preheat oven to 180 degrees


    Add shredded coconut, flaxseed, baking powder & Truvia into the TM and mill for 15 - 20 secs / speed 9  (If the blades slow down, so long as it's ground - it's ready)


    Insert the butterfly


    Add egg whites, water & coconut oil and blend well together for 25 secs / speed 4


    Remove the butterfly


    Add in the frozen or fresh blueberries & mix for 3 secs / counter-clockwise operation / speed 5


    Pour into 10 large paper muffin cases


    Bake for 35 mins 

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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Tip

These are delicious fresh and warm from the oven. At room temperature, they should keep well for a few days.

Don't be too shy with the blueberry's - if more "accidently" fall into the bowl - leave them tmrc_emoticons.;)

Keeping them in the fridge will harden the coconut. If they are kept in the fridge, reheat them for a few seconds until they're warm again.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • The butterfly should not be

    Submitted by Ozamanda on 20. March 2014 - 22:55.

    The butterfly should not be used over speed 4! If the Mix is really heavy and hard to move, try the kneading function.

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