Long time "no bake". Things have been crazy here at our house since the kids got home. I have also had to venture into a new land of "casein free" baking. I need something to have on hand that is good for my son who's appetite is slowly increasing. Yeah!!
This muffin recipe was a hit with my daughter too. I was shocked because I never thought she would like the blueberries in a muffin.
Banana Blueberry Coconut Muffins
1/4 cup non-dairy shortening (like Earth Balance - they have a new soy free!)
1/4 cup organic cane sugar
1/4 cup coconut cream with a little liquid (this is the thick stuff on top of the canned coconut milk - I use Thai Brand Organic)
1/2 cup of organic mashed ripe banana's
1 Tbs shredded organic coconut
1 cup Mock Better Batter Mix
1/2 tsp aluminium free baking soda
1 tsp baking powder
1/4 tsp celtic salt
1 tsp cinnamon
1 Tbs Flaxseed meal
3/4 cup fresh or frozen blueberries
Preheat the oven to 350 degrees
Cream the vegetable shortening and sugar until the mixture is light and fluffy. Add the egg and vanilla and beat well. Mix in the coconut cream and banana's and mix until well blended.
In a separate bowl whisk together all the dry ingredients and then add them slowly to the "wet" mixture. Fold in the blueberries - gently.
Spoon batter into muffin cups - makes 8 full sized or 24 mini muffins. Bake at 350 degrees for 30 mins or until lightly browned.