These super-simple coconut & blueberry muffins are perfect for a healthy snack or naturally sweet lunchbox addition. They are gluten, dairy, nut and refined sugar free making them school friendly - you can even get your kids to help make them!
Preheat the oven to 180 degrees celsius.
In a large bowl combine the oats, coconut and baking powder.
In a separate bowl combine the coconut yoghurt, brown rice syrup, melted coconut oil, eggs and vanilla essence.
Gently pour the wet ingredients into the dry ingredients. Add the blueberries and mix until just combined.
Spoon into a greased muffin tray or mini loaf tins.
Bake for approx 15 minutes or until cooked through.
SHORT DESCRIPTION
These super-simple coconut & blueberry muffins are perfect for a healthy snack or naturally sweet lunchbox addition. They are gluten, dairy, nut and refined sugar free making them school friendly - you can even get your kids to help make them!
DESCRIPTION
Preheat the oven to 180 degrees celsius.
In a large bowl combine the oats, coconut and baking powder.
In a separate bowl combine the coconut yoghurt, brown rice syrup, melted coconut oil, eggs and vanilla essence.
Gently pour the wet ingredients into the dry ingredients. Add the blueberries and mix until just combined.
Spoon into a greased muffin tray or mini loaf tins.
Bake for approx 15 minutes or until cooked through.
INGREDIENTS
2.25 cups organic rolled oats (or quinoa flakes for glutenfree) 1 cup organic desiccated coconut 2 teaspoons baking powder 1/2 cup coconut (or greek) yoghurt 1/2 cup organic brown rice syrup (or 1/3 cup raw honey) 1/2 cup melted organic coconut oil 4 whisked eggs 2 teaspoons natural vanilla essence 1 cup blueberries
Method
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