Dignity Coconuts Blog

August 08, 2024

August is here! And, for many of us that means it is back-to-school season! It can feel challenging to get everyone out the door in the morning and adjust to new schedules. Take the stress out by meal-prepping breakfast muffins the whole family will enjoy!

These “Blueberry Crumble Muffins” by Chelsea Young are the perfect way to start your morning! Chelsea is a mom of four and has these muffins on her weekly rotation. She recommends making them at the beginning of the week and storing them in the freezer for a quick, delicious breakfast before school. PLUS, they include our best-selling Raw Coconut Oil which gives the muffins extra moisture, sweetness, and a boost of healthy fats (keeping your kids full longer!)

Try this recipe this week!

Muffin Batter:

  • 1 cup blueberries (frozen or fresh)
  • 1/2 cup chopped walnuts
  • 1/2 cup almond flour
  • 1/2 cup organic flour
  • 1/2 cup organic oat flour (ground oats in food processor)
  • 1 cup organic rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt 
  • 1/2 cup organic sugar
  • 1 cup unsweetened almond milk
  • 2 Eggs 
  • 1 tsp vanilla
  • 1/4 cup organic coconut oil melted

Crumble:

  • 2 tbsp cold butter unsalted - if using salted you can skip salt addition below
  • 1/3 cup organic flour
  • 1/3 cup organic sugar
  • 1/4 tsp salt

    Baking Instructions:

    • Preheat oven to 400
    • You can use frozen or fresh blueberries
    • In a large bowl combine the dry ingredients: walnuts, almond flour, flour, oat flour, oats, baking powder, baking soda, salt, sugar.
    • In a smaller bowl whisk together the wet ingredients; almond milk, eggs, vanilla, coconut oil.
    • Stir in the wet ingredients to the dry ingredients.
    • Make your crumble! With a fork mix the flour and the sugar together to get small little clumps. You could add a little of the 'blueberry syrup' to turn this purple.
    • Fold in the frozen/fresh blueberries to your batter and place in 12 muffins. Sprinkle the crumble on top and place in the oven for 18-20 minutes.
    • Serve with butter and your homemade jam - Enjoy

    If you'd like more recipes & tips to take the stress out of the back-to-school transition, enter to win our Non-toxic Back to School Giveaway.




    Leave a comment

    Comments will be approved before showing up.

    Additional Blog Posts

    Banana Oat Pancakes for Healthy Babies and Toddlers
    Banana Oat Pancakes for Healthy Babies and Toddlers

    August 29, 2024

    These banana oat pancakes are delicious, nutritious, and easy to meal-prep and store at the beginning of the week. Enjoy the added benefits of low sugar, complex carbs, healthy fats, and essential vitamins packed into these pancakes. Perfect for a quick, filling breakfast or a healthy snack throughout the week for healthy babies and toddlers. 

    Continue Reading

    Pumpkin Spice Bulletproof Coffee with Coconut Oil
    Recipes
    Pumpkin Spice Bulletproof Coffee with Coconut Oil

    August 23, 2024

    Calling all Pumpkin Spice Latte & Bulletproof coffee fans! Cut the sugar + cost of a traditional PSL, and add essential vitamins + antioxidants to your morning with this Pumpkin Spice Bulletproof Latte! It’s naturally energizing, cheaper, packed with healthy fats and vitamins, keeps you full longer, prevents hard caffeine crashes, stabilizes blood sugar, and best of all — it’s a taste of fall!

    Continue Reading

    Dairy-Free Chocolate Chip Cookies With Raw Coconut Oil
    Dairy-Free Chocolate Chip Cookies With Raw Coconut Oil

    August 02, 2024

    This National Chocolate Chip Cookie Day, we’re excited to share how you can add a fun twist on this classic recipe with the coconut oil in your pantry. You can sweeten your summer plans with our raw & ethical coconut oil, starting with this dessert staple. It is dairy-free, fluffy, and perfectly textured!

    Continue Reading

    Subscribe