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Proudly Australian

Blueberry, Lime, and Coconut Muffins

Recipe by Pamela Higgins Delicious muffins in under an hour! With fresh blueberry, lime, and coconut flavours, these muffins are a total hit!

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Serves: 6

Prep: 15 minutes

Cook: 20 minutes


For the muffins -

100 g oat flour (1 Cup)

90 g ground almonds (3/4 Cup)

25 g desiccated coconut (1/3 Cup)

1 teaspoon baking powder

4 tablespoon coconut oil

150 mls coconut milk

100 g Natvia natural sweetener (1/2 Cup)

2 tablespoon flaxseed + 4 tablespoons water

Zest and juice of 2 limes

1 teaspoon vanilla

100 g blueberries (3/4 Cup)

For coconut topping -

200 g cream cheese or coconut yogurt (1 Cup)

3 tablespoon Natvia natural sweetener

2 tablespoon desiccated coconut

Dash of vanilla extract

Granola and blueberries, to decorate


  1. Preheat the oven to 180 degrees C and grease and line a 6-hole muffin tin.
  2. Mix together the flour, ground almonds, coconut and baking powder in a large bowl.
  3. Place the coconut oil, coconut milk and Natvia in a pan and heat up to allow the sugar to bubble for a couple of minutes. Remove from the heat.
  4. Whisk together the flaxseed and water and leave to stand for 10 minutes then stir this into the coconut mixture.
  5. Pour into the dry ingredients and fold in ¾ of the lime juice and zest and blueberries. Spoon between the muffin tins to fill the top then bake for 20 minutes until risen. Leave to cool.
  6. Meanwhile beat together the cream cheese/coconut yogurt, Natvia, coconut, vanilla and the remaining lime zest and juice and chill in the fridge until needed.
  7. When the muffins have cooled, spoon over some of the frosting on top and decorate each one with blueberries and granola. Enjoy!
Carbs Pro Fats Energy KJ Calories Serving size
7.6g 9.4g 37.8g 1700 406 150g

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