Blueberry Muffins

Blueberry Muffins

These fluffy blueberry muffins are made entirely from whole foods, with zero refined sugar or preservatives. Meaning that you can dig into one or two of these yummy muffins whilst knowing you are nourishing your body in the process.

It is hard to believe that these muffins are gluten-free, dairy-free and vegan, considering how yummy they are.

Why are these muffins so healthy?

Not only are these muffins oozing with flavour, but they are also jam-packed full of goodness, being made entirely from natural ingredients.

Naturally sweetened with banana and coconut sugar, there is a lot less sugar in these homemade muffins than your typical store-bought muffins. This means they will have less of an impact on your blood glucose levels.

Almond flour and eggs are great sources of protein, helping to keep you full for hours, support your bones, increase your metabolism, lower your blood pressure and increase your muscle mass.

Blueberries and banana are high in antioxidants linked to many health benefits, including reduced risk of heart disease and degenerative illnesses.

How to make these healthy blueberry muffins

This recipe could not be simple, requiring some staple ingredients and a couple of bowls—no need for any fancy kitchen gear or lots of washing up.

Start by preheating the oven to 180˚C and lightly greasing some muffin tins. In a small bowl, whisk together the maple syrup, mashed banana, yoghurt, eggs and vanilla.

Proceed by slowly pouring the wet ingredients into the dry, mixing thoroughly until a smooth consistency has formed. Now pour in the blueberries. It doesn’t matter whether the blueberries are fresh or frozen. They will be just as yummy either way.

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Blueberry Muffins

  • Author: Flora Marks


  • 1.5 Cups Almond Flour
  • 2Tbsp Coconut Flour
  • 1/4 Cup Maple Syrup
  • 1Tsp Baking Soda
  • 1/4Tsp Salt
  • 1 Cup Mashed banana (around 3 medium sized bananas)
  • 1/4 Cup Coconut Sugar
  • 2/3 Cup Coconut Yoghurt (or alternative)
  • 2 Large eggs
  • 1/2Tbsp Vanilla Extract
  • 1 Cup fresh/frozen Blueberries 


  • Preheat oven to 180 degrees and grease muffin tins
  • Whisk together the eggs, sugar, vanilla and syrup in a bowl. Once mixed, fold in the bananas and yoghurt until well combined
  • In a separate bowl, mix the flour, baking soda and salt together
  • Slowly add the dry ingredients into the wet, mixing thoroughly
  • Fold in the blueberries
  • Bake for around 30-35 minutes or until golden brown on top and a toothpick comes out clean


1 Cup = 250ml (metric measure) 

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