Apple & Blueberry Muffins



  • 1 c Milk
  • 9 Large Medijol Dates
  •  2 Eggs
  • 1/2 c Extra Virgin Olive Oil
  • 1 Grated Apple (no skin)
  • 2/3 c Blueberries
  • 1 c Coconut Flour
  • 1 c Wholemeal Flour
  • 3/4 c Oats
  • 2 Tbs Linseed Meal 
  • 1 Tsp Baking Powder



Prepare muffin tray by greasing with either coconut oil, butter or EVOO & prepare the oven on 200 degrees.

In a small pot add milk and dates and slowly simmer over a light to medium heat until dates soften and you see a light brown colour change in the milk. 

Take the small pot off the heat, allowing it to cool for 2 mins before blending to a smooth consistency.

Prepare 2 bowls. In one bowl add in all the dry ingredients and stir together. In the second bowl add the eggs, olive oil and milk/date mixture and beat to combine. 

Gently fold the wet ingredients into the dry ingredients until combined, do not over mix.

Throw in your blueberries and grated apple, fold through mixture slowly.

Spoon the mixture into the muffin tray and bake for 30 minutes or when poked with a skewer the skewer comes out clean.

Let muffins cool down and enjoy. 

"This is a great LUNCHBOX favourite for the kids!"


chia oats