High Fiber Coconut Blueberry Breakfast Muffins

Start your day off right with these High Fiber Coconut Blueberry Breakfast Muffins. They are healthy and filling. They are great for breakfast or as a snack because they are full of fiber, whole grains, and the sweet and sour blueberries.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 1/4 cup shredded coconut
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries fresh or frozen
• 2 large eggs
• 1 cup Greek yogurt
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1/2 cup almond milk

Instructions:

Preheat your oven to 350F 175C

Grease or line a muffin tin with paper liners

In a large bowl, combine the whole wheat flour, rolled oats, coconut flour, ground flaxseed, shredded coconut, brown sugar, baking powder, baking soda, and salt

In a separate bowl, whisk together the eggs, Greek yogurt, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Add the blueberries and gently fold them into the batter

Gradually add almond milk until the batter reaches a thick, but spoonable consistency

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious and nutritious High Fiber Coconut Blueberry Breakfast Muffins