Gluten, dairy and nut free

Makes 18


  • 2 Cups Gluten free self-raising flour, sifted
  • ¹⁄³ Cup Coconut oil
  • 2 eggs
  • 3 Tbsp. Pure Maple syrup
  • 3 Tbsp. Coconut sugar
  • 1 Tsp. Vanilla Extract
  • ¾ Cup Almond or coconut milk
  • 1 green apple, grated
  • 1 Cup frozen blueberries


  • Line 2 muffin trays with 18 muffin cases and preheat oven to 160°C for a fan forced oven or 170°C not fan forced.
  • In a large bow, whisk eggs, coconut oil, sugar, maple syrup and vanilla until well combined.
  • Gradually add in flour and milk, alternating each a little at a time and stirring with a wooden spoon in between.
  • Once all the milk and flour has been added in, fold in the grated apple (including any juices from grating), and then stir in the blueberries.
  • Spoon into the prepared muffin cases filling ¾ of the way up the cases.
  • Place in the preheated oven for 15 minutes or until golden and cooked through the middle.
  • Store in an airtight container for 3 or 4 days. I put mine in the fridge in the summer so they last longer.











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