Blueberry and Coconut Muffins

Makes 12

Prep time: 15 minutes

Baking time: 20 minutes

Macros:

Calories- 199

Protein- 7.1g

Carbohydrates- 16.5g

Fat- 11.7g

Ingredients:

1.5 cups self-raising flour

50g True Protein WPI 90 in French Vanilla

40g desiccated coconut

1 tsp baking powder

1/3 cup granulated sweetener

100g grapeseed oil

150g skim milk

2 eggs

1 tsp vanilla extract

1.5 cups blueberries, fresh or frozen

Method

1. Preheat oven to 180 degrees Celsius and line a muffin tray with 12 muffin cups.

2. Place the flour, protein powder, coconut, baking powder and sweetener to a bowl and mix until combined.

3. Next, add the oil, milk, eggs and vanilla extract to a bowl and whisk together.

4. Pour the wet mixture into the dry ingredients and gently fold until just combined, add in the bluberries and fold a further 3 to 4 times. Be careful not to overmix to ensure fluffy muffins. 

5. Evenly distribute the batter between the 12 muffin cups and place into the oven to bake for 20 minutes or until a toothpick when inserted comes out clean. Transfer to a wire baking rack and allow to cool for 20 minutes before eating. These can be stored in the fridge or freezer. Enjoy!