Coconut oil and stevia are used in these healthy, moist muffins bursting with blueberries!

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.

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  • Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.

  • Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

Oil can be any combination of coconut, olive, or grapeseed oils to equal 3/4 cup. You can use whole wheat flour instead of spelt flour, if preferred.

I use 100% pure organic stevia extract in either powdered or liquid drop forms. The best brands are SweetLeaf(R), Now(R) Better Stevia(R), or Trader Joe's(R). If you don't have stevia, increase the honey to 2 1/4 cups.

Nutrition Facts

184 calories; protein 3.4g; carbohydrates 27.5g; fat 7.9g; cholesterol 27.3mg; sodium 261.8mg. Full Nutrition
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