Whole-Wheat Berry Muffins with Coconut Oil
June 27, 2015
These muffins are made with 100% whole-wheat flour and sweetened entirely with honey. They also have a dose of healthy fat, thanks to the coconut oil, making them the perfect breakfast to grab on the go or pack in your kids' lunch boxes. You can use fresh or frozen berries of your choice.
In a large bowl, whisk together wet ingredients: coconut oil, egg, vanilla and honey until combined well. Add the flour and baking powder and whisk until combined, without over-mixing. Add the berries and fold through the batter with a spoon or spatula, taking care not to crush the berries.
• If you are using frozen berries, make sure you allow them to thaw to room temperature before adding them to the batter. If you add them while frozen, they will cause the coconut oil in the batter to harden, making the batter instantly stiff and difficult to stir or scoop into the muffin tin.
• Recipes can easily be doubled to make 12 muffins.
Noha Serageldin is a food blogger, freelance food stylist, food photographer and writer. She grew up and lived her entire life in Cairo, Egypt before moving with her husband to Sydney, Australia in 2013 where she currently resides. Though she studied art, Noha’s true passion lies with food and everything surrounding it, compelling her to attend culinary school and pursue a career in the wonderful world of food. You can connect with Noha at mattersofthebelly.com.