Coconut oil is really my chosen oil to bake with. It adds a richness of flavor while being truly the most heart healthy oil there is.
3/4 cups safflower or melted coconut oil
1 cup maple syrup
3 eggs or 6 egg whites or 6 Tbl ground flax seed whisked with 12 Tbl water (set aside)
1 1/2 tsp grated lemon rind
2 Tbl vanilla
4 cups whole wheat flour (or spelt)
1 1/8 cups shredded unsweetened coconut
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups blueberries- fresh, frozen or defrosted
Pre heat oven to 350F/175C.
Whisk all WET ingredients together.
Mix together flour, coconut and baking powder & soda.
Blend into WET ingredients.
Gently stir in blueberries.
The batter will be thick and delicious.
If you prefer a runnier batter, add some soy milk to get to the texture of batter you are used to.
Spoon batter into greased or papered muffin tins.
Bake at 350F/175C for about 30 minutes but check after 20. Bake until a skewer or knife comes out clean.