Desserts, Snacks and Dip Recipes

Coconut Muffins

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..

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