Quick And Delicious
Blueberry, coconut and banana cupcake (muffin)
February 6, 2014

On our visit to the farmers markets last weekend we found fresh organic blueberries direct from the farm in Collie, WA.  Not only that the farmer had seconds, which I eagerly stocked up on.  We’ve been enjoying them all week in various forms and popped about 1kg in the freezer for later.  Hence the inspiration for this classic cupcake recipe, all the better because it’s low sugar and gluten free.

Preparation:  5 minutes

Cooking:  20 – 25 minutes

Serves:  12 muffins

Blueberry, coconut and banana cupcake (muffin)

  • 3/4 cup coconut flour
  • 1 medium sized banana
  • 10 eggs
  • 1 cup butter (or almond oil or use a mix of butter and coconut oil)
  • 1/3 cup desiccated coconut (optional)
  • ½ cup brown rice malt syrup or preferred sweetener (or add more if you’re used to a bit more sweetness)
  • ½ cup fresh (or frozen) blueberries
  • pinch of Himalayan or celtic sea salt
  • 1tsp baking soda
  • 1tsp vanilla extract


  1. pre heat oven to 180 degrees
  2. add all ingredients, except the blueberries, to a blender.  Blend on a medium speed for about 1 minute or until all ingredients are mixed through consistently
  3. place muffin cases into the muffin tray
  4. pour batter into the muffin tin and sprinkle blueberries on top, gently push down with a spoon into the mix
  5. bake at 180 degrees for approx. 25 minutes
  6. remove from the oven, allowing to cool.  Enjoy!


  • these are also great with lemon juice, zest and chia seeds mixed through for a lemon and poppy seed flavour, (leaving out the blueberries if you prefer)
  • replace the blueberries with other seasonal berries or fruit e.g. strawberry or mango
  • leave out the banana for a vanilla flavour and if you prefer something sweeter add in more of the brown rice malt surup or preferred sweetener

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