The use of Greek yogurt and eggs really gives these blueberry coconut muffins a protein boost, which is super important for breakfast. Starting your day with a protein-packed meal sets you up for success the rest of the day. It can help glucose regulation throughout the day and also help manage your satiety levels throughout the day, not leaving you to think about food for the rest of the day.
In addition to the health benefits of these muffins, they are so delicious! We think that blueberry pairs well with the mild coconut flavor from the coconut flour, but you can definitely experience with other add-ins. I think chocolate chips, pumpkin, even cinnamon apple would be delicious in these. Keep in mind, with pumpkin, you may want to decrease the amount of almond milk and/or Greek yogurt added in the recipe, which could take a bit of experimenting. But I bet it would be delicious, and I always encourage experimentation!
Want more breakfast recipes? Here’s a list of some of our favorites:
Blueberry Coconut Muffins
Ingredients
- 1/2 cup coconut flour
- 1/2 cup almond milk
- 1/2 cup blueberries
- 1/2 cup Greek yogurt vanilla
- 3 egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350° F.
- Prepare muffin tin by greasing with cooking spray.
- Mix ingredients in a bowl. Pour batter into prepared muffin tin. It should create 6 muffins.
- Bake for 30-35 minutes. Enjoy!
Nutrition
Please note:
Nutrient info is an estimate and may contain errors.
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Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life
