Muffin Mood.

I should totally be studying right now.

I’m pretty sure I freaked on Saturday and over studied for a test I had yesterday.

Aced the test.

Piece of cake.


Never doing that again.

So, really I’m probably doing exactly what I should be doing right now…watching Real Housewives of the O.C. and talking to you lovely people.

I’ve been in a muffin kind of mood lately.

It rained all weekend…sooooooo obviously I had the baking itch.


Dark and stormy weather=perfect for muffin baking.

The only thing that would have made it better?


A Godfather movie marathon.


I totally lucked out on that one :/


Please tell me I’m not the only one who has movies chosen for each weather/season situation.


The Sandlot is probably one of my fave movies to watch during the summer.


Baseball, fireworks, Benny the Jet Rodriguez…I mean what more could you want?


I’m pretty sure I thought I was Wendy Peffercorn.


Blueberries are totally in season.


I’ve actually never been a fan of blueberries eaten by themselves.


Butttttt…in these muffins?


These muffins y’all…IMG_2312

are bursting with blueberries.


You know I put bananas and coconut up in them too.



Blueberry Banana Coconut Muffins
Recipe type: Muffins, Breakfast, Snack, Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
Melt in your mouth muffins chock full of bananas and coconut and bursting with sweet blueberries. Paleo and gluten-free!
  • 2-3 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or melted coconut oil, if using coconut oil, make sure eggs are at room temperature)
  • ¼ c. unsweetened, vanilla almond milk
  • 1 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • pinch of salt
  • 1 c. of fresh blueberries
  • ½ c. unsweetened, shredded coconut
  • melted coconut butter, for topping
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the banana, egg whites, eggs, evoo, almond milk, honey and vanilla extract.
  3. Mix in the coconut flour, baking soda, and salt.
  4. Fold in the blueberries and coconut.
  5. Drop the batter by two to three heaping teaspoons full into each muffin cup.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into each muffin comes out clean.
  7. Let the muffins cool slightly.
  8. Top with melted coconut butter if preferred.

Nutritional Facts (per muffin): Total Calories: 123, Total Fat: 7g (2.8g Saturated fat), Sodium: 89.6mg, Total Carb: 12.4g, Dietary Fiber: 4.1g, Sugars: 5.5g, Protein: 3.7g



  1. These look so great! Wish I had this recipe on hand when I was more strict about eating paleo! Still, am going to try it out because it looks so good.

  2. can I order these asap… I need someone to cook for me these look incredible!!


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