blueberry & coconut muffins

blueberry & coconut muffins
Prep time
Cook time
Total time
Recipe type: sweet treat
Serves: 12
  • 80g coconut oil
  • 2 large free-range organic eggs or 6 tbsp aquafaba (drained liquid from can chickpeas)
  • 2 tbsp maple syrup or coconut blossom syrup
  • 140g coconut yogurt (I used Rebel Kitchen)
  • 1 tsp pure vanilla extract
  • 2 tbsp almond milk
  • 250g oat flour or buckwheat flour
  • 40g coconut sugar or xylitol
  • 40g desiccated coconut
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • 1 tsp blueberry powder (optional)
  • 125g fresh organic blueberries
  1. Heat the oven to 180°C and line a 12-hole muffin tin with paper cases. Place the coconut oil in a small saucepan with the maple syrup and melt over a low heat. Set aside to cool slightly.
  2. Beat the eggs (or aquafaba) together with the maple syrup, coconut yogurt, vanilla extract and almond milk. Then mix in the cooled melted coconut oil.
  3. Combine the flour, coconut sugar, desiccated coconut, baking powder, bicarbonate of soda, sea salt and blueberry powder (if using) in a bowl then tip this into the wet ingredients and stir in.
  4. Gently fold in the blueberries and divide the mixture between the muffin cases.
  5. Bake in the oven for 15-20 minutes, until risen and golden, and a skewer inserted in the centre comes out clean.
  6. Cool in the tin for 10 minutes and then carefully lift out onto a wire rack to cool completely. Serve warm with a dollop of coconut cream.
  1. The muffins will keep for 2-3 days stored in an airtight container. Pop them in the oven at 160°C for 5 minutes to refresh before eating.

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