Blueberry Muffins

If you don’t succeed, try and try again! It’s a good job that blueberries are a little hit and miss here. Sometimes the kids devour them and other times, they point blank refuse them. Whatever happens, they are super easy to throw in the blender or into sweet treats.

We started trying these muffins when it appeared in our most favourite cookbook realfoodbytwomums – check the website out! But whether it was that week’s blueberries or my baking, it was the first thing from this book that they wouldn’t eat. Not ideal for my waistline as waste not want not!

Anyway, not one to shy away from a challenge, I played a round with it a little, and below is the one my children liked the best!


2 cups of rolled oats (don't use quick cook oats - I made that mistake the second time!)
2 ripe bananas
3 large eggs
½ cup shredded unsweetened coconut
¼ cup ground flaxseed
1 tsp baking powder
1 tsp cinnamon
¼ teaspoon salt
1 tsp vanilla
2 tbsp raw honey
1 cup blueberries

Vegan alternative: Swap the egg for a mixture of 2 tsp water, 2 tsp coconut oil and 1 cup almond milk.


1. Preheat your oven to 170 °C.

2. Beat the eggs together and place all ingredients, with the exception of the blueberries, into a food processor and pulse until all mixed together. 

3. If you don’t have a food processor, mix the wet ingredients in one bowl and the dry ingredients in another. Add the wet to the dry.

 4. Fold in the blueberries gently. Pour the mixture into a muffin tray and bake for 20 minutes.

Serve up on an organic bamboo elephant plate for your children and their friends!

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