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Grain-free blueberry muffins

(makes 12)


2 cups of almond meal

1 cup of coconut flour

2 teaspoons of baking powder

½ cup of melted coconut oil

4 eggs (lightly beat)

½ cup of almond or coconut milk

2 tsp of cinnamon

1/3 cup of maple syrup

1 scraped vanilla pod (alternatively 1 tsp vanilla essence)

2 cups of blueberries

1 cup of shredded coconut

  1. Preheat an oven to 180 °C

  2. Line a muffin tray with muffin patty pans

  3. In a large bowel, mix together almond meal, coconut, flour, cinnamon and baking powder with a wooden spoon.

  4. Add wet ingredients – eggs, maple, coconut oil, milk and vanilla and mix well until there are minimal lumps.

  5. Fold in blueberries

  6. Spoon mixture into the lined muffin tray and top with extra coconut

  7. Cook until golden – undertake clean skewer test.

  8. Serve warm with your favorite spread!

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