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My Flourless Blueberry Coconut Muffins

When you want a healthy snack or breakfast on the go, you can't beat a healthy muffin. These muffins are flourless which makes them gluten free, refined sugar free and taste more like a friand.

These yummmy muffins are high in protein without the sugar rush and are a perfect for an after dinner snack too! Easy to make and you can freeze them for school lunches or brekky on the way to work.


3 cups almond meal

2 teaspoons baking powder

4 eggs

1/2 cup coconut oil melted or grapeseed oil or rice bran oil

1/3 cup of almond milk or milk

1 teaspoon ground cinnamon

1/2 teaspoon of vanilla essence or vanilla paste

1/3 cup maple syrup or raw honey or brown rice syrup

1 cup shredded or dessicated coconut

2 cups of frozen blueberries


1. Preheat oven 180 degrees celcius

2. Grease or line 12 hole muffin tray

3. Combine the almond meal, baking powder, eggs, melted coconut oil or grapeseed/rice bran oil, milk, cinnamon, vanilla and maple syrup or raw honey/brown rice syrup and mix well

4. fold through coconut and frozen blueberries

5. Spoon the mixture into the muffin holes and bake for 20-30 minutes until golden

6. Allow to cool and freeze or refridgerate and reheat in the microwave with butter to serve



Lifestylist Health & Fitness

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