Vegan Blueberry-Coconut Muffins

I must confess, the first sip of a piña colada poolside is a moment worth savoring and (too many) calories worth spending. I know this because Mr. Prevention and I are returning from 4 glorious days in Cabo San Lucas.

When we were researching places to go for a spring getaway, Mexico probably wasn’t our first choice. After a rather sickly honeymoon in Puerto Vallarta, we both feared the ill effects of eating and drinking. Mr. Prevention having been to Cancun, I to Acapulco, and together to Puerto Vallarta, we decided to go somewhere new.

Let me just say that Cabo was an excellent, excellent choice. We’re already looking to book our next trip back!

Back to those piña coladas, however.

Due to the very unfriendly calorie count on drinks that come with umbrellas, I reserve their enjoyment for very special occasions only. On this 4-day trip, I’ve had only ONE piña colada…and yes, a few margaritas. But really and truly, just a few. I know that my dress pants await, as does facing the scale at some point. Vacation, to me, is still all about balance. I managed 2 workouts out of the 3 days we did not spend traveling. In all honesty, that number would’ve been 3 for 3 had I not stupidly rejected sunscreen.

Lobster. Lobster. Lobster…am I. #dumb

Other than spending our last day reading a novel in the shade and walking like a tin man (sunburn on the backs of legs and knees is seriously, seriously painful), the trip was a huge success. I’m sure Mr. Prevention was sipping drinks poolside while I winced around our balcony, but I’m not complaining. I’m telling you, the first sip of that piña colada poolside on day #1 was worth the wait and worth any agony thereafter.

Despite my sadness over leaving heaven on earth (pictures coming soon!), Mr. P and I agree that less than a week is an ideal length for getaways. After a few days, we yearn for the return to our normalcy of healthy meals, regular workouts, our Lily girl…and maybe even work. Did I just say that?

Here’s a little piece of coconut for you to savor, and me too. I have some of these babies in my freezer awaiting my return to ease me back into reality!

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Vegan Blueberry-Coconut Muffins slightly adapted from May I Have That Recipe?

1 Tbsp ground flax seeds
3 Tbsp water
1 cup blueberries + 1 Tbsp flour
1 3/4 cups whole wheat pastry flour or white wheat flour
2 ½ tsp baking powder
½ tsp salt
3/4 cup unsweetened shredded coconut
1/2 cup coconut oil, softened
1/2 cup agave nectar
1/4 cup sugar
1 cup unsweetened, plain coconut milk

Directions:

Preheat oven to 400 F. Line a muffin tin with 12 liners; set aside.

Combine the flaxseed and water in a small dish; set aside. Combine blueberries and 1 tablespoon flour in a small bowl and toss to coat; set aside.

Whisk together the flour, baking powder, salt, and shredded coconut in a medium bowl; set aside. Combine the coconut oil, agave, and sugar in a separate large bowl and beat with an electric hand mixer until fluffy, about 1-2 minutes. Add the coconut milk and flaxseed/water mixture, beat an additional 1-2 minutes.

Add the dry ingredients to the wet and mix to combine. Fold in blueberries. Spoon 1/4 to 1/3 cup of batter into each muffin well.

Bake muffins for 25-30 minutes, or until an inserted toothpick comes out clean.

Yield: 12 muffins

Nutrition Information (per muffin): 250 calories; 13.3 g. fat; 0 mg. cholesterol; 197 mg. sodium; 31.3 g. carbohydrate; 4.0 g. fiber; 0.4 g. protein; 14.8 g. sugar

Result: Very coco-nutty! I love the bursts of blueberry and the coconut flavor runs deep throughout. In other words, if you love coconut…you’ll love these. If you don’t love coconut, you likely won’t love these! Like most vegan muffins, these were moist and thanks to the fat content, were filling!

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 Back to work tomorrow…and Saturday. #vacationisover

Be well,