Coconut Muffins

Its the weekend and you might have a bit of spare time for some baking this weekend. I make these muffins when I know I’m going to be out and about a lot. If you have a meeting first thing or have meetings straight after one another, having a healthy snack such as a muffin in your bag is a must! My muffins are not made with white flour and sugar, like most shop bought muffins – these can leave you hungry again after an hour and craving the sweet foods later in the day.

I’ m substituting a range of ingredients here for flour – it you don’t have them then just use whole grain flour. The reason I’m doing this is to get the most nutrients (especially essential fatty acids and anti-oxidants) I can in the muffins.

These make 6 large muffins or a tray or small bite sized muffins:

Coconut Muffins

Coconut Muffins


  • Dry:
  • 1/2 cup of wholemeal flour (I use spelt)
  • 1/2 white flour (I use spelt)
  • 2 tablespoons of dessicated coconut
  • 2 tbsp of ground linseed or flaxseed
  • 2 tbsp wheatgerm
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder (Royal is gluten free)
  • Wet:
  • 3 medium bananas - very ripe and black!
  • 2 eggs
  • 1 tbsp of maple syrup


  1. Pre-heat oven to 180oc
  2. Mix all of the dry ingredients in a bowl, stirring well.
  3. Mash the bananas quite well and mix in the eggs.
  4. Add the wet ingredients into the dry ingredients, mixing well.
  5. Place in a slightly oiled muffin tray and straight into oven for 25 mins.
  6. Let cool in the tray and off you go..

My optimal Self Care Food Plan restores love and balance to your meal times.


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