Blueberry Coconut Muffins


Serves 16


1 c. all-purpose flour

1 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 c. chopped walnuts

1/3 c. sweetened shredded coconut

3/4 c. unsweetened applesauce

1 c. skim milk

3/4 c. sugar

2 T. canola oil

1 tsp. vanilla

2 large eggs, beaten

1 1/2 c. fresh blueberries


Preheat oven to 400 º Fahrenheit and line muffin tins with 16 liners. Combine flours, baking soda and powder in a medium bowl. Stir in nuts and coconut. In a separate bowl, blend applesauce, milk, sugar, oil, vanilla, and eggs. Add to the dry ingredients and stir just until moistened. Fold in blueberries. Spoon into paper-lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.

Nutrition Facts per Serving:

Calories 150, Fat 4.5g, Saturated Fat 1g, Carbohydrate 26g, Fiber 2g, Protein 4g, Sodium 130mg

Note: Blueberries are  nutrition powerhouses; they are packed with vitamin C, manganese, fiber, and antioxidants. Theses nutrients help form collagen, promote iron absorption, keep you regular, provide energy, and fight off cancer.

Greater Atlanta Dietetic Association

Tip of the Day 

Fruit food safety! Even if you don’t eat the peel, rinse and rub fruit under running water before peeling or cutting so that dirt and microbes don’t transfer.


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