Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a six-hole muffin tray with coconut oil or line with baking paper.
Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.
Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.
We elevated the game by incorporating three distinct coconut forms into these delightful blueberry muffins.
2 Responses
I Quit Sugar
April 01, 2024
Hi Kerry, yes you can replace it with any sweetener you like – or if you prefer, you can omit it entirely as we find these cakes are often flavoursome enough without the sweetener! But a few good replacements, taste-wise, are coconut sugar and monk fruit sweetener. Enjoy!
Kerry
April 01, 2024
Hi can I replace the rice malt syrup with something else??
I Quit Sugar
April 01, 2024
Hi Kerry, yes you can replace it with any sweetener you like – or if you prefer, you can omit it entirely as we find these cakes are often flavoursome enough without the sweetener! But a few good replacements, taste-wise, are coconut sugar and monk fruit sweetener. Enjoy!