Category Archives: General

Recipe: Vegan Blueberry Coconut Muffins

Vegan Blueberry Coconut Muffins

These are probably the best muffins I’ve ever made! The topping is to die for! I preferred them the next day at room temp vs. warm straight from the oven, but they were delicious both ways. The topping has such great melt-in-your-mouth texture at room temp due to the coconut oil.

Makes 12 Muffins


1/4 cup unsweetened shredded coconut
2 tbs + 3/4 cup flour
2 tbs + 1/4 cup brown sugar
5 tbs chopped macadamia nuts, divided
2 tbs coconut oil, melted, divided
1 c whole wheat flour (ww pastry flour would be perfect, but I didn’t have any)
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1 1/2 tbs ground flax dissolved in 4 tbs water
3/4 cup soy buttermilk (mix 3 tsp of white vinegar in 3/4 cup soy milk)
1/2 tsp vanilla
1 1/2 cups frozen blueberries
2 tbs nonhydrogenated shortening, melted


  1. Preheat oven to 400. Coat muffin pan with cooking spray or use muffin liners
  2. Combine coconut, 2 tbs flour, 2 tbs brown sugar, 2 tbs macadamia nuts in a small bowl. Drizzle with 1 tbs melted coconut oil. Stir until combined and set aside. This is your topping.
  3. In a separate medium bowl, whisk together remaining flour, whole wheat flour, baking powder, baking soda, salt and cinnamon.
  4. In a smaller bowl, whisk brown sugar, 1 tbs melted coconut oil, flax/water mixture, soy buttermilk, melted shortening and vanilla.
  5. Make well in dry ingredients and add wet. Stir until just combined. Add blueberries and the rest of the macadamia nuts. Stir until just combined.
  6. Spoon into muffin pan using 1/4 cup measure. Sprinkle with the coconut/macadamia topping mixture.
  7. Bake until golden brown. About 20-22 minutes. When a toothpick comes out clean, they’re done

This final photo doesn’t do them any justice. They are so incredibly good! They are pretty low in fat as well, considering there is only 4 tbs of fat plus the nuts and coconut in the entire batch. They freeze well, so don’t let that stop you from making them!

Please let me know if you try these and what you think!

Kitchen Sink Crunchy Granola Bars

Granola Base Ingredients:

2 1/2 cup oats (not quick cook)
1 cup shredded coconut (preferably unsweetened)
1/2 cup raw sunflower seeds, unsalted
1/2 cup raw hazelnuts, chopped after measuring
1/2 cup walnuts, chopped after measuring
1/2 cup raw pumpkin seeds
* you can substitute the seeds/nuts with your favorites. This is what I normally use – about 2 cups worth.

Glue Ingredients:

1/4 cup pure maple syrup
1/2 cup honey
1 tbs coconut oil
2 tbs natural peanut butter

1/3 cup dried cherries, chopped
5 prunes, chopped
6 dried apricots, chopped
4 tbs chia seeds
*again, substitute with your favorites here


Preheat oven to 350 degrees. Place Granola Base Ingredients on a sheet pan and distribute evenly.

Bake for approximately 20 minutes, stirring every 5-8 minutes, until golden. Cool.

While the granola is baking, combine the Glue Ingredients in a small saucepan and boil for 5 minutes. Reduce to low heat and keep warm until ready to use.

Once the Granola Base is cooled, put it in a large bowl, add the chia and mix. Then add the chopped dried fruit.

Cook for 20-25 minutes until golden brown. Cool in pan and then turn onto cutting surface.

Have a great day, everyone! I’m off to go work on the deck in the beautiful sunshine!

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