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.
Weight Watchers: 3pp per slice
Weight Watchers: 3pp per slice
Servings: 14
Calories: 114kcal
Ingredients
- 2 cups organic white self raising flour (or spelt, plain, or all purpose flour(s))
- 1/2 cup desiccated or shredded coconut
- 1 cup natural granulated sweetener (or sugar of choice)
- 1 teaspoon baking powder (3 teaspoons if using spelt, plain or all purpose flour(s))
- 3/4 cup apple sauce (or light butter of choice)
- 2 tablespoons plain low fat greek yoghurt
- 2 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 (extra) flour
Instructions
- Preheat oven to 176C | 350F. 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!
Nutrition
Calories: 114kcal | Carbohydrates: 17.5g | Protein: 3.3g | Fat: 3.5g | Fiber: 0.8g