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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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