New Recipe: School Friendly Blueberry Muffins

I don’t know about you, but I am constantly on the search for the perfect nut-free school friendly lunch box addition, that isn’t from a packet and won’t come back home untouched. I hope this helps your search as much as it has helped mine. Make a double batch and the whole family can enjoy.


  • 3 eggs, free range
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup cold pressed extra virgin coconut oil, melted
  • 1 teaspoon vanilla
  • 1 apple, grated
  • 3/4 cup rice flour
  • 1/4 cup tapioca flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 tablespoon sweetener of your choice e.g. maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 cups blueberries, fresh or frozen


  1. Preheat oven to 160°C.
  2. Combine eggs, milk, oil, vanilla and apple in a large bowl and mix thoroughly.
  3. Add the flour, cinnamon, salt, sweetener and baking powder and stir to create a batter consistency.
  4. Carefully fold through blueberries.
  5. Spoon mixture into lightly greased muffin tins.
  6. Bake for approximately 25 minutes or until a skewer inserted comes out clean. Delicious served warm with a generous amount of grass fed butter.
Recipe developed by Head Honcho Steph Lowe, learn more here.
Image shot by Elyse Lagos from Captured Wellness.

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