Muffins are a crowd favourite and they’re even better when they’re healthy. The blueberries in these muffins will help lower cholesterol and support heart health – so you know they’re full of goodness!

Makes 12


1 cup desiccated coconut
1 cup almond meal
2 tsp baking powder
Pinch of sea salt
1 tsp ground cinnamon
4 free-range eggs, lightly beaten
¼ cup coconut oil, melted
3 ripe bananas, mashed
¼ cup blueberries
¼ cup chopped natural almonds
Flaked almonds, for scattering


1. Preheat the oven to 180°C. Line a 12-hole, cup muffin tin with paper cases or baking paper.

2. Combine the desiccated coconut, almond meal, baking powder, salt and cinnamon in a large bowl. Add the egg, coconut oil and mashed banana and mix until just combined – don’t overmix or the muffins will be tough. Gently fold in the blueberries and chopped almonds.

3. Spoon the batter evenly into the muffin holes and top with flaked almonds. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

4. Cool in the tray for 10 minutes, then turn out onto a wire rack and enjoy them warm. Store in an airtight container for 2–3 days, and reheat gently before serving.

This recipe has been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan, available from all good book stores from 1 May.