How To Make How To Make Blueberry Coconut Muffin Cake
Serves:
Ingredients
- 2cupsorganic white self raising flour or spelt, plain, or all purpose flour(s)
- ½ cup coconutdesiccated or shredded
- 1cupnatural granulated sweetener or sugar of choice
- 1tsp.baking powder 3 tsp. if using spelt, plain or all purpose flour(s)
- ¾ cup apple sauce or light butter of choice
- 2Tbsp.plain low fat greek yoghurt
- 2eggslightly beaten
- 1Tbsp.vanilla extract
- ⅔ cup almond milk unsweetened , or any skim/low fat milk
- 1cupblueberries fresh or frozen , tossed with 1 tablespoon extra flour
Instructions
-
Preheat oven to 176C | 350F. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
-
In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
-
Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
-
Pour half the batter into prepared cake pan and add half the blueberries over the batter.
-
Pour in the remaining batter and top with remaining blueberries.
-
Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
-
Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!
Nutrition
- Calories: 506.52kcal
- Fat: 30.52g
- Saturated Fat: 24.88g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.36g
- Polyunsaturated Fat: 3.26g
- Carbohydrates: 58.01g
- Fiber: 12.01g
- Sugar: 29.30g
- Protein: 7.45g
- Cholesterol: 22.98mg
- Sodium: 227.62mg
- Calcium: 527.38mg
- Potassium: 663.28mg
- Iron: 3.73mg
- Vitamin A: 12.59µg
- Vitamin C: 55.39mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
