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Banana Blueberry Coconut Muffins




Source of Recipe


Stehanie (Ladybugsandbees)


Recipe Introduction


Original Recipe from Stephanie


List of Ingredients




1/4 cup non-dairy shortening (like Earth Balance - they have a new soy free!)
1/4 cup organic cane sugar
1 egg
1/4 cup coconut cream with a little liquid (this is the thick stuff on top of the canned coconut milk - I use Thai Brand Organic)
1/2 cup of organic mashed ripe banana's
1 Tbs shredded organic coconut
1 cup Mock Better Batter Mix (filed under flour mixes)
1/2 tsp aluminium free baking soda
1 tsp baking powder
1/4 tsp celtic salt
1 tsp cinnamon
1 Tbs Flaxseed meal
3/4 cup fresh or frozen blueberries

Recipe



Preheat the oven to 350 degrees.

Cream the vegetable shortening and sugar until the mixture is light and fluffy.

Add the egg and vanilla and beat well.

Mix in the coconut cream and banana's and mix until well blended.

In a separate bowl whisk together all the dry ingredients and then add them slowly to the "wet" mixture.

Fold in the blueberries - gently.

Spoon batter into muffin cups - makes 8 full sized or 24 mini muffins.

Bake at 350 degrees for 30 mins or until lightly browned.