The inclusion of coconut makes any dish taste exotic and a reminder of tropical island vacations. These moist gems contain a triple threat of coconut.
| 1 ¾ cup whole wheat pastry flour | |
| 1 teaspoon baking powder | |
| ½ teaspoon baking soda | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon ground ginger | |
| ¼ teaspoon cardamom | |
| ¼ teaspoon salt | |
| 1 large egg | |
 |
½ cup Navitas Naturals Palm Sugar |
| ¾ cup coconut milk | |
|
½ cup Navitas Naturals Coconut Oil, melted |
| 1 teaspoon vanilla extract | |
| ½ cup shredded coconut + additional for topping | |
| ½ cup blueberries |
Preheat oven to 350 degrees.
In a large bowl, mix together flour, baking powder, baking soda and spices.
In a separate bowl, lightly beat egg and mix with sugar, coconut milk, coconut oil and vanilla.
Add dry ingredients to wet and mix gently. Fold in coconut and blueberries.
Divide mixture among 12 muffin cups and bake for 20 minutes, or until a tester comes out clean. Let cool 5 minutes before unmolding.
Submitted by: Matthew Kadey - Muffin Tin Mania – www.muffintinmania.com
