Blueberry Coconut Muffin Cake
A beautifully fluffy muffin-like cake filled with juicy blueberries with a hint of coconut and vanilla. No one will ever know this cake is low in fat. Perfect for breakfast with a steaming hot mug of tea/coffee.
Ingredients
14 servings
Instructions
- Preheat oven to 176℃ | 350℉. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
- In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
- Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
- Pour half the batter into prepared cake pan and add half the blueberries over the batter.
- Pour in the remaining batter and top with remaining blueberries.
- Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
- Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!
Nutrition per serving
160kcal
💰 Cost Estimate
Total Ingredients
$788.00
$788.00
Per Serving
$56.00/serving
$56.00/serving
🏠 Savings
~$1576.00 vs buying!
~$1576.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| organic white self raising flour | 2 cups | $35.00 |
| desiccated or shredded coconut | 0.5 cup | $6.00 |
| natural granulated sweetener/sugar of choice | 1 cup | $13.00 |
| baking powder | 1 tsp | $7.00 |
| apple sauce | 0.75 cup | $180.00 |
| plain low fat greek yogurt | 2 tbsp | $28.00 |
| eggs | 2 large | $65.00 |
| vanilla extract | 1 tbsp | $229.00 |
| unsweetened almond milk | 0.6666666666666666 cup | $17.00 |
| fresh or frozen blueberries | 1 cup | $208.00 |
*Estimated market prices, may vary by region
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