Today’s recipe was created in an effort to use a couple leftover cans of coconut milk that I purchased for another recipe and didn’t use. I don’t like wasting food, so naturally it made sense to find a use for the coconut milk! And a huge plus…there’s no added sugar! Here’s what you need…
Ingredients for Coconut Blueberry Muffins with Oatmeal and Chocolate Chips:
4 tbsp. butter (melted)
1 can of coconut milk
2 tsp. vanilla
½ tsp. salt
2 tsp. baking powder
¼ c. stevia blend sweetener
1 c. quick oats
1 ½ c. flour
1 c. blueberries
½ c. chocolate chips
Directions for Coconut Blueberry Muffins with Oatmeal and Chocolate Chips:
Combine butter, eggs, coconut milk, and vanilla. Stir well. Add salt, baking powder, stevia blend, quick oats, and flour and continue stirring until all ingredients are well mixed. Stir in blueberries and chocolate chips. Spray muffin tin with non-stick spray and bake at 350 degrees Fahrenheit for 25 minutes.
Last recipe suggestion for today is a muffin cookie. It's the best of both worlds... White Chocolate Cranberry Almond Muffin Cookies Baked with Carotino Malaysian Red Palm Oil... I mean, really... who can resist white chocolate?!!!
*Note: If you use baking cup liners, you may want to spray them slightly with non-stick spray for easier removal.
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