Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

These muffins make lovely desert crumbles with coconut cream or custard over the top.

Makes: 18 large

Prep time: 20 mins

Cooking time: 40 mins


  • 1 1/2 cups desiccated coconut
  • 1 can (400g) coconut milk
  • 1 cup dextrose powder
  • 2 eggs lightly beaten
  • 1 tsp vanilla essence
  • 1 1/2 cups coconut flour
  • 2 tsp baking powder
  • 2 cups non dairy milk (almond, coconut, soy)
  • 1/3 cup olive oil
  • 1 cup frozen blueberries


  • Preset oven to 170′ C (338’F)
  • Combine coconut and can coconut milk in bowl and stand 30 minutes.
  • Stir sugar, eggs and vanilla into coconut mixture.
  • Sift coconut flour into mixture and fold in.
  • Add blueberries and fold in gently to combine.
  • Spoon mixture into silicone muffin trays, or greased metal trays.
  • Use large or small trays and vary cooking time with size.
  • Cook large muffins for about 40 minutes until golden.
  • Cook small muffins for about 20 minutes until golden.
  • Cool for 10 minutes  in trays before lifting onto wire rack.
  • Store in refrigerator.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Enjoy this blog? Please spread the word :)