These Are so delicious & healthy to boot! I thought this would be a great idea for the kids for breakfast with fruit, to pop in their lunch boxes, or as an after school snack! Hope you enjoy!
*adapted from Eating Well
1/2 cup unsweetened coconut
2 tbsp plus 3/4 cup all purpose flour, divided
2 tbsp plus 1/2 cup brown sugar, divided
5 tbsp. chopped macadamia nuts, divided
2 tbsp. canola oil, divided
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp. baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1 large egg
1 egg white
1 cup nonfat buttermilk
2 tbsp melted butter
1/2 tsp vanilla or coconut milk
1 1/2 cup fresh or frozen blueberries
Preheat over to 400 degrees. Spray 12 cup mini muffin pan with baking spray.
Combine coconut, 2 tbsp all purpose flour, 2 tbsp brown sugar, 2 tbsp macadamia nuts in small bowl. Drizzle with 1 tbsp oil, stir & set aside.
Whisk 3/4 cup all purpose flour, whole wheat flour, baking powder, baking soda, salt, egg, egg white, buttermilk, butter & extract in large bowl until combined. Make a well in the center & pour ingredients from small bowl in. Mix until just mixed & ad blueberries.
Bake until the muffins are golden brown & a skewer inserted in center comes out clean. Let cool 10 minutes & serve with some butter!
