Ingredients
Muffin Mixture
- 250 g Shredded coconut
- 50 g Flaxseed
- 3 tsp baking powder
- 8-10 tsp Truvia
- 50 g egg whites
- 250 g water
- 1 tbsp coconut oil
- 250 g Frozen or Fresh Blueberries
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees
Add shredded coconut, flaxseed, baking powder & Truvia into the TM and mill for 15 - 20 secs / speed 9 (If the blades slow down, so long as it's ground - it's ready)
Insert the butterfly
Add egg whites, water & coconut oil and blend well together for 25 secs / speed 4
Remove the butterfly
Add in the frozen or fresh blueberries & mix for 3 secs /
/ speed 5Pour into 10 large paper muffin cases
Bake for 35 mins
Method
/ speed 5Tip
These are delicious fresh and warm from the oven. At room temperature, they should keep well for a few days.
Don't be too shy with the blueberry's - if more "accidently" fall into the bowl - leave them 
Keeping them in the fridge will harden the coconut. If they are kept in the fridge, reheat them for a few seconds until they're warm again.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The butterfly should not be used over speed 4! If the Mix is really heavy and hard to move, try the kneading function.
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