Today’s experiment was coconut flour muffins.  This flour absorbs a lot of moisture, so recipe conversions should allow for more eggs, more water, or some combination.  Today’s finished product was incredibly tasty and satisfying, according to all family members, and had the texture of slightly overcooked cheesecake.  They can’t really be a bad thing.  Next time I would add a third egg to this recipe.  Enjoy!


Blueberry & Yoghurt Muffins


  • 3c coconut flour
  • 1 tbsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp sea salt
  • 1/2c coconut oil
  • 1/3c honey
  • 4tbsp ground flaxseed, mixed with 12tbsp water
  • 2 eggs
  • 1tsp lemon zest
  • juice of one lemon
  • 1 1/2c greek yoghurt
  • 1 1/2c blueberries

step away from the dough


Preheat oven to 375 degrees F.

Mix first four dry ingredients in a bowl and set aside.

In large bowl, mix coconut oil and honey.  Add zest, lemon juice, eggs, and flaxseed mixture and mix well.  Add dry ingredients to wet and mix to incorporate well.  Stir in yoghurt.  Fold in berries.  Bake until golden brown, about 45 minutes.