Blueberry banana and coconut muffins

For a delicious breakfast on the run, these sweet muffins are perfect. Sent in by 28 Day Weight Loss Challenge member Cassie Wight, they’re sweetened with fruit and just a little maple syrup.

Cassie says ‘I love flexible snack recipes that can double as breakfast on the go or for a healthy school lunch box snack for the kids.

I have loved having one of these with my Heathy Mummy Smoothie on the way to work in the mornings.’

If you love muffins as a snack, you’ll be pleased to know there are STACKS of healthy muffin recipes in the 28 Day Weight Loss Challenge.

Like the classic Raspberry Muffins, the savoury Zucchini and Corn Muffins, and even Sticky Pumpkin Muffins.

Print Recipe

Blueberry Banana and Coconut Muffins

Votes: 17
Rating: 3.65
You:

Rate this recipe!

Course

Snacks

Cuisine

Muffins

Servings

large muffins

Ingredients

• 2 cups wholemeal self raising flour
• 1.5 tbsp coconut oil melted
• 1/4 cup desiccated coconut
• 1 banana mashed
• 3/4 cup blueberries fresh or frozen
• 2 tbsp pure maple syrup
• 1 egg
• 1 tsp vanilla bean paste
• 1 cup milk of choice

Course Snacks Cuisine Muffins Servings large muffins Ingredients 2 cups wholemeal self raising flour 1.5 tbsp coconut oil melted 1/4 cup desiccated coconut 1 banana mashed 3/4 cup blueberries fresh or frozen 2 tbsp pure maple syrup 1 egg 1 tsp vanilla bean paste 1 cup milk of choice

Votes: 17 Rating: 3.65 You: Rate this recipe!

Instructions

1. Preheat the oven to 180C and line 8 large muffin tin holes with muffin cases.
2. Place all ingredients except the frozen blueberries into a mixing bowl.
3. Mix well until combined.
4. Add frozen blueberries and fold through.
5. Spoon mix into the muffin tray and bake for 15 minutes or until firm and golden.
6. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

230 calories per muffin

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