Blueberry Coconut Muffin Cake
A beautifully fluffy muffin-like cake filled with juicy blueberries with a hint of coconut and vanilla. No one will ever know this cake is low in fat. Perfect for breakfast with a steaming hot mug of tea/coffee.
Servings: 14
Ingredients
- 2 cups organic white self raising flour substitute for spelt, plain, or all purpose flour
- 1/2 cup desiccated or shredded coconut
- 1 cup natural granulated sweetener/sugar of choice
- 1 teaspoon baking powder - 3 teaspoons if using spelt, plain or all purpose flour
- 3/4 cup apple sauce or light butter of choice
- 2 tablespoons plain low fat greek yogurt
- 2 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 2/3 cup unsweetened almond milk or any skim/low fat milk
- 1 cup fresh or frozen blueberries tossed with 1 tablespoon of extra flour
Instructions
- Preheat oven to 176℃ | 350℉. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
- In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
- Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
- Pour half the batter into prepared cake pan and add half the blueberries over the batter.
- Pour in the remaining batter and top with remaining blueberries.
- Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
- Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!
Notes
Store in an airtight container, at room temperature, for up to 4 days.
Nutrition
Calories: 160kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.5mg