Delicious, moist, and satisfying, cinnamon-spiced muffins studded with blueberries and chocolate chips!
Okay, so before I bombard you with more delicious, scrumptious, full-of-chocolate-and-calories desserts, I’m going to share with you my all-time favourite muffin base recipe, and I’ve added blueberries, and replaced butter with coconut oil to help you (and me!) stay on track with healthy eating this year! Ditch the chocolate bar snacks, and grab one of these muffins – you’ll feel better for it 😉 Of course I added chocolate chips (duh!), but you can add healthier alternatives, e.g. dried fruit, or nuts.
This is my go-to recipe when I fancy snacking on more healthier, but delicious muffins. Not to mention, they’re SO easy to make, and are baked, and ready to eat in under 30 minutes! This recipe also makes a small batch of only 12 muffins, because who needs the temptation of 20 when you’re watching your waistline?!
Coconut oil is considered a healthy plant oil, and does not contain cholesterol or trans fat. It is also non-hydrogenated. Coconut oil is primarily made up of medium-chain fatty acids that the body can easily convert to energy instead of storing as fat. It contains about 50% lauric acid, which supports the immune system and boosts metabolism.
For more healthier alternatives to the chocolate chips, check out these healthy snacks.