Blueberry and Coconut Muffins

The perfect muffins for breakfast, or the perfect treat to take with you on the og 🙂



2 Cups Spelt Flour

1 Cup Almond milk

1/2 Cup Desiccated Coconut

1 1/2 Cups Fresh Blueberries

1/2 Cup Coconut Sugar

2 Tbsp Coconut Oil

1 ‘No egg’ Replacer (I used Orgran)

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Baking Powder

1 Tsp Baking Soda

Pinch of Salt


Plant based Almond Yoghurt


How To:

Preheat the oven at 180 Degrees and line a muffin tin with 12 liners.


Prepare the ‘no egg replacer’ as instructed on the packet

In a large bowl, combine coconut sugar, coconut oil, and vanilla. Stir in the ‘no egg replacer’ and add the almond milk.

Sift in the spelt flour, desiccated coconut, baking powder, baking soda, cinnamon, and salt. Stir until all combined.

Then fold the blueberries into the batter.

Divide the batter into the prepared muffin tins, filling each about three-quarters full. Sprinkle with desiccated coconut and bake for 20 to 25 minutes, or until a toothpick inserted in the centre comes out clean.

Allow to cool, then top with a spoonful of dairy free almond yoghurt and Enjoy 🙂

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