I adapted it from this recipe I found on Robyn’s blog years ago.
Blueberry Coconut Muffins
1/2 cup oats
3/4 cup coconut water
1/2 cup coconut oil
1/2 cup sugar (I use coconut blossom sugar)
1 1/2 cup flour (I use spelt flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup flaked coconut
1 cup blueberries (frozen or fresh)
Preheat oven at 180ºC. Let the oats soak in the coconut water for about 15 minutes. Let the coconut oil melt. I usually stick it in the preheating oven until (almost) liquid. Just make sure the bowl is oven safe and don’t forget to take it out as soon as the oil has melted.
In another bowl combine the oil, sugar, flour, baking powder, salt, and soda. Mix it up. Add in the oats and coconut water and combine. Add more coconut water if needed. Then add in the flaked coconut.
Dump the blueberries in and quickly and gently mix them through. If you are using frozen blueberries, leave them in the freezer until the very last minute or they will stain the batter. Spoon the batter into the muffin tin and bake the muffins on a 180ºC heat for about 20 minutes.