Blueberry-Macadamia-Coconut Muffins

What a yummy way to start thinking about summer! COME ON SUMMER!

Drooling...

I adapted my recipe from another one, found here. Mine saves you about 40 calories per muffin, but I encourage you to make your own adaptations.

I gobbled one of these up fresh out of the oven. Yummy! I even had another one for breakfast and shared a few with some hungry co-workers. They (and their empty bellies) thanked me!

Here’s my version:

Ingredients

  • 1/4 cup unsweetened coconut
  • 2 tablespoons plus 1 3/4 cup whole wheat, unbleached flour, divided
  • 2 tablespoons plus 1/2 cup brown sugar, divided
  • 5 tablespoons chopped macadamia nuts, divided
  • 2 tablespoons canola oil, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons egg whites
  • 3/4 cup vanilla rice milk, with splash of lemon or lime juice (makes a fake, and sweeter buttermilk)
  • 2 tablespoons margarine, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Preparation

  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray or use paper liners.
  2. Combine coconut, 2 tablespoons flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  3. Whisk the remaining 1 3/4 cup whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg whites, rice milk, margarine and vanilla extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
  4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Nutrition

Per muffin : 177 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 3 g Protein; 2 g Fiber; 190 mg Sodium; 8 mg Potassium

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