A couple of months ago, I was wandering through the Thomas Dux (for my Minneapolis friends, think Kowalski’s) across the street and came across a jar of Loving Earth Coconut Nectar.  I’ve not seen or heard of this before, so I bought it and decided that I’d figure out what to do with it later.

And then it sat in my cabinet until yesterday morning, when I had a craving for a berry loaded muffin.  I wanted my muffin to be healthy and amazing, not one of those weigh you down but enjoy every bite muffins that you purchase at the coffee shop.  So I set to work creating a muffin, using my coconut nectar and the frozen mixed berries in my freezer, attempting to use the healthiest ingredients in my pantry only.  I think I pretty much nailed it.

Mixed Berry Muffins

• 2 cups whole wheat flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 banana, mashed
• 1 tbsp pure vanilla extract (because I love vanilla!)
• 1 tbsp coconut oil, melted
• 1 egg
• 1/2 cup coconut nectar
• 1/2 cup skim milk (Normally, I’d use coconut milk, but I’m out)
• 1 1/2 cups frozen mixed berries

Heat oven to 350F (200C).  (As I do not own a microwave, I melted my coconut oil by placing it in a small dish and letting it melt in the oven as it preheated.)

Whisk/Sift together all dry ingredients into a large mixing bowl.  Add mashed banana.

Beat the egg, and then add remaining liquids and whisk together.  Slowly add liquids to dry ingredients, stirring as you go.

If you mind, chop your frozen berries to a consistent size; if you don’t mind, then don’t.  Stir into your batter.  Divide amongst 12 silicon baking cups, and bake for 22 – 26 minutes, until tops are golden brown and firm when tapped.  Toothpick inserted should come out clean, but it’s sometimes hard to tell because of all the berry goodness inside.

These are amazing fresh from the oven, or the next morning.  We’ve had them for breakfast today and yesterday.  Store any leftovers in an airtight container.

YUM! ENJOY!