Recipe of the Weeks'

Blueberry and coconut breakfast muffins

Another of Eve's favourite breakfast treats.

eve muffin
I really love these for breakfast with FULL FAT Greek yogurt. I make them the night before and store the uncooked mixture in the fridge ready to bake in the morning. I freeze the ones that I don't eat (they are quite filling and one apple makes 4 muffins - so not too much sugar, which keeps dad happy).

Makes 4
Prep time: 15 mins
Cooking time: 30 mins


  • 1 apple, peeled, cored and grated
  • 1 egg
  • 15ml melted butter
  • 1 tablespoons maple syrup or honey
  • 15g desiccated coconut
  • 15g coconut flour (ground almond is ok too)
  • 15g flaxseed (if not then use more ground almond)
  • 1/4 teaspoon baking powder
  • 30g blueberries


  1. Preheat the oven to 180°C.
  2. Grease a muffin pan with butter
  3. Whisk together the egg, butter, honey/syrup and apple
  4. Combine the other ingredients - blueberries last! and mix gently to avoid a mush-ball.
  5. Divide the mix into 4 separate balls and put them in the muffin tin
  6. Bake 30 minutes or until cooked through.
  7. "I love my muffin with full fat Greek yogurt"

To heat from the freezer, just pop the muffins in the oven to defrost and warm up. Hey presto - breakfast is served!

Credits: This recipe taken from Real Meal Revolution’s Raising Superheroes by Professor Tim Noakes

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