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Costa loves muffins and I have been trying to make healthy alternatives for him to eat during the week. Here is my version of a Blueberry Bran Muffin made with coconut oil, coconut sugar, and whole wheat flour. The top gets crunchy and the inside is moist and fluffy. Such an easy weekday breakfast to have on hand for the kiddos.
Preheat the oven to 400 degrees and line a 12-cup muffin tin with paper liners.
In a small saucepan, melt the coconut oil and slightly cool it.
Pour the coconut oil into a large mixing bowl. Add the coconut sugar, sea salt, and egg and whisk to combine.
Next, add the maple syrup, honey, and olive oil. Whisk to combine.
Add the whole wheat flour, wheat germ, baking soda, baking powder, and yogurt. Fold gently until the ingredients are combined.
Fill the muffin cups 3/4 of the way full with batter. Top with lots of blueberries and a sprinkle of coconut sugar.
Place in the oven and bake for 15-20 minutes or until the tops are starting to brown and spring back when touched.