Fruity Coconut Muffins

Recipe by Buffy Ellen Gill


Prep time


Cooking time




  • 1 tbsp chia seeds

  • 3 tbsp water

  • Dry

  • 2 cup wholemeal spelt flour (for a gluten-free option

  • ¾ cup buckwheat flour

  • ¾ cup brown rice flour

  • ½ cup tapioca flour)

  • ½ cup dates

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp sea salt

  • Wet

  • ¾ cup Unsweetened Coconut Milk

  • ¼ cup coconut oil, melted

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1 c diced feijoa

  • ½ to ¾ cup coconut chips

  • 2 tbsp coconut sugar to top (optional)


  • Preheat the oven to 170°C / 350°F and grease a 12-cup regular muffin tin with extra coconut oil, or line
    with biodegradable paper liners.
  • Blitz the chia seeds in your food processor until they are semi ground (note that your processor probably
    won’t fully grind them, but that’s ok). Combine the ground chia seeds with water in a bowl, whisk together, and set aside to thicken.
  • Next in a bowl whisk together the wet ingredients and set aside.
  • In your food processor, add the dates and blend until they form a powder (it may be slightly sticky depending on how dry your dates are)
  • Combine the flour, baking powder, cinnamon and salt. In a medium bowl, whisk together the chia seed
    mixture with the wet ingredients.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to over mix. Fold in the diced feijoa.
  • Evenly divide the batter into the muffin cups, filling each about three-quarters full. Sprinkle with the coconut flakes and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. If desired, sprinkle lightly with the remaining sugar. Cool for 10 minutes, then place on a wire rack to finish cooling.
  • Eat, love and enjoy! These muffins will keep in a sealed container in the cupboard for up to a week, and you can also freeze them.

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