Light & Fluffy Wholefood Coconut Blueberry Muffins

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These light and fluffy muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle. These stay fresh in the fridge for 3 days and also freeze well.

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Coconut Blueberry Cupcakes

Coconut Blueberry Muffins

Coconut Blueberry Muffins

Prep Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins

Ingredients

Instructions

  • Preheat oven to 350°F and grease/line a 12 cup muffin tin.
  • In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia seeds until a smooth consistency. It’s also fine to do this by hand.
  • If using a blender add the remaining dry ingredients and mix until well combined.
  • Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.
  • Fold in the blueberries at the end.
  • Spoon the batter evenly into the muffin cups.
  • Decorate with a sliced banana and a sprinkling of chia seeds.
  • Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).
  • Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, School Lunches, Snack
Keyword banana, chia seeds, cinnamon, coconut flour, coconut oil, maple syrup
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Wheat Free
Value Halal, Kosher, Vegetarian
Author: Sharon Selby

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About the Author: Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.

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