Blueberry Coconut Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp vanilla
2 cups blueberries
2 tsp brown sugar, for topping
2 tsp sweetened flaked coconut, for topping


Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, stir flour, sugar and baking powder.

In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.

Add wet ingredients to flour mixture, stirring gently until just combined.

Gently fold in blueberries.

Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Skinny Triple Chocolate Chip Muffins

These muffins are so moist and chocolaty, its surprised me at how healthy these really are. With only 95 calories per muffin there is no guilt to be had! Its free of flour, butter and sugar.. amazing.

Ingredients:
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plain greek yogurt
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside.

In a blender, mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips. Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Once done, let muffins cool a couple minutes before transferring to wire rack. Let cool completely.