Coconut Blueberry Muffins

Alrighty…..  Back to giving you some incredibly health-icious ideas for you and your body!  It has been a while since I have posted any recipes and I’m keeping my promise that I’d get back to posting my favorite creations!  So here it is…  My blueprint for a gluten-free, low-carb, low glycemic, high protein, high protein, rich in natural sweetness muffin. Blueberries optional here….  (See the add-ins below)  You will see that there are endless versions of this recipe.  Even if you subtract or add an egg or two or even use another liquid or fat, you are still going to have yourself  6 delectable muffins in 8-10 minutes of prep time!


First sift together:

1 cup Organic Coconut Flour

1 teaspoon Organic Baking Powder

1/4 teaspoon Organic Cinnamon

1/4 teaspoon Celtic Sea Salt or Sea Salt

Then blend or whisk:

5 Organic Eggs

1 -2 Peeled Organic Bananas

1/4 cup Organic Coconut Milk

3 tablespoons softened Organic Coconut Butter ( I like to blend the wet ingredients so I can really get the coconut butter incorporated thoroughly)

1/2 teaspoon Organic Vanilla Extract

optional:  2 – 4 teaspoons Coconut Sugar  or *1/8 teaspoon Organic Stevia (depending what brand of Stevia you are using.  Read package for best results)

*Understand the stevia-to-sugar ratio. If you are using stevia extract in a liquid form, then replace 4 teaspoons of sugar with 1/2 teaspoon of liquid or 1/8 teaspoon of powdered stevia.

Lastly the optional mix-ins:

3/4 cup blueberries plus 1/2 teaspoon Lemon Zest, or 3/4 cup Raspberries plus 1/2 teaspoon Orange Zest, or 1/2 cup  chopped Dates or Figs, or 1/2 cup finely shredded Carrots plus 1/2 teaspoon Lemon Zest, or 3/4 cup chopped Mango or Papaya plus 2 teaspoons chopped Chrystallized Ginger, or 1/4 cup Cocoa Nibs plus 1/4 cup Coconut Flakes

How it Goes…

1.  Preheat oven to 350 degrees and if not using paper cups or a silicone muffin mat, grease tin muffin cups with coconut butter.

2.  Sift dry ingredients in a medium bowl.

3.  Blend or whisk wet ingredients and fold into dry.  Mix slowly and carefully as not to over mix.  If batter is too dry add more coconut milk or water to batter and gently mix.

4. Carefully add optional mix-ins.

5.  Bake for 35 – 45  minutes.  You should check half way and turn muffin tin around to ensure even baking.  If tops brown too quickly turn temperature down to 325 degrees for remainder of baking.  Muffins are done when toothpick or knife inserted into center comes out dry.

You are going to love these little coconut nuggets!!!  Be sure and try my tropical versions too….. :)





Cat Dillon

This blog is my journal, where I share everything wellness. From tips on healthy lifestyle to creating as much deliciousness in your life as possible.

Cat Dillon is the Cat in Caterpillar Nutrition and Wellness.

Caterpillar Nutrition and Wellness is a unique combo of nutrition, fitness and cooking coaching all in one pretty package. Read more about Caterpillar Nutrition and Wellness.

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