Recipe by Claire Georgiou

These gluten and dairy free muffins are lower in carbohydrate and sugar than traditional muffins.

While most muffins are more like cake, these blueberry muffins are full of coconut goodness and anti-oxidants! Enjoy!


Prep: 20 minutes         Cook time: 25 minutes

Serves: 6 muffins

½ cup of coconut flour, sifted
1/3 cup arrowroot flour
4 eggs
¼ cup water
2 tsp. baking soda
4 Tablespoons coconut oil
2 Tablepsoons maple syrup or ½ tsp. stevia powder
½ cup of blueberries (fresh or frozen)


Pre-heat oven to 180ºC (160ºC for a fan-forced oven).

Add into a bowl all ingredients except blueberries and beat with a hand beater until mixed well.

Fold in blueberries.

Spoon batter into 6 muffin cups in muffin tray.

Cook for 25 minutes or until cooked through. Enjoy!

Note: Coconut flour is very high in fibre and if the batter looks a little dry you can add a little extra water.