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gluten free blueberry muffins

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 48 minutes
Servings 10 muffins


dry ingredients

  • 1/2 cup coconut flour
  • 1 cup oat flour
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup fresh blueberries

wet ingredients

  • 2 organic eggs
  • 1 ripe banana
  • 3/4 cup almond milk
  • 2 tbsp coconut oil (melted)
  • 1 tbsp lemon zest
  • 2 tbsp maple syrup


  • Preheat oven to 350°F.
  • Combine all the dry ingredients in one bowl. (If making your own oat flour, simply process 1 cup of oats in a food processor or blender under a flour consistency has formed).
  • Melt the coconut oil, let it cool before adding it to the wet ingredients. Mash the banana, then add the rest of the wet ingredients together in a bowl.
  • Add the wet ingredients to the dry ingredients. Place into lined muffin tins or grease the muffin tray (should make 8-12 muffins). Fill 3/4 of the way.
  • Bake for 23-25 minutes, run a toothpick through them to check they are cooked all the way through. Let cool for 10 minutes in the muffin tins, then transfer to a cooling rack and let cool for 10 minutes before diving in!