Recipe: Blueberry + Coconut Muffins

Vegan, Gluten Free, Refined Sugar free, Nut free

Makes approx. 24

(I use organic where available)

  • 1/3 cup coconut oil
  • 1/2 cup flaxseed meal
  • 1 cup buckwheat flour (gluten-free)
  • 1 tsp of gluten free baking powder
  • 1/2 tsp of Himalayan pink salt
  • 2 tsp of vanilla extract 
  • 1/2 cup of coconut milk
  • 1/4 cup of apple sauce (pure no added sugar, home-made if available)
  • 1/3 cup of maple syrup 
  • 1 punnet of Fresh Blueberries
  • Shredded Coconut for garnishing


  1. Preheat oven to 180˚c (fan forced)
  2. Mix buckwheat flour, baking powder, & flaxseed meal in a bowl
  3. In a separate bowl whisk together salt, vanilla extract, coconut milk, apple sauce and maple syrup 
  4. Add the dry mix you set aside in step one and mix together.
  5. Fold in blueberries (optional)
  6. Using a spoon place mixture into the muffin trays, (I use the silicone trays) Divide evenly amongst the moulds
  7. Sprinkle with shredded coconut and/or place blueberries on top
  8. Place muffin trays in oven and bake for approximately 10-12 minutes, check that the centre is cooked through by using a toothpick 
  9. Cool and serve