Blueberry coconut muffins - gluten-free, dairy-free, refined sugar free


A cold rainy day can seem really long especially if you have to entertain almost a three year old who refuses to take a nap. So after doing numerous crafts and other activities, we decided to make some muffins. I let my daughter put the ingredients in a bowl, mix it, lick it, line the muffin pan and put the dough inside. It's a big mess but at least we have something to snack on and hopefully there will be some muffins left for breakfast as well.


3 eggs

1/2 cup raw honey or maple syrup

1 coconut milk yogurt (6 oz, 170 g)

1/4 cup melted coconut oil

1 1/2 cups almond flour

1/2 cup coconut flour

1/2 cup gluten-free oats

1 1/2 teaspoons baking powder

1 cup blueberries (frozen are fine)

1 cup shredded coconut (if you don't have or don't like coconut, it tastes great without it as well)


This recipe makes about 12 muffins.

In a mixing bowl, mix eggs with honey (or maple syrup). Add coconut milk yogurt, coconut oil and mix again. While mixing, gradually add flour and baking powder. Then add oats and lightly mix it. Add blueberries and shredded coconut and mix with hand using a spatula. Line the muffin pan and distribute the dough. Bake in a preheated oven in 365 F (185 C) for about 35 minutes or until done.