Healthy muffin recipe - Plant based whole food

Yummy healthy muffins

A delicious gluten free muffin, perfect for a midday snack or to add into your kid’s lunchboxes. 

Makes 6


1¼ cup/190gm  almond flour

¾ cup/115gm arrowroot flour

½ cup /60gm walnuts

1/2 cup/60gm pitted dates

2 tbsp coconut flour

2 tsp cinnamon

1  tsp all spice

1 tsp baking soda

¼ tsp ground ginger

Pinch of salt

¼ cup/60gm softened butter

2 tbsp honey

1/4 cup/60gm yacon syrup

4 eggs

½ tsp vanilla extract

1 punnet of blueberries


  1. Preheat the oven to 350° F/180C .  Line a 6 hole muffin tine
  2. Pulse the almond flour, arrowroot flour, walnuts, dates, coconut flour, cinnamon, all spice baking soda, ginger and salt together
  3. Add the butter, honey, yacon syrup, eggs, and vanilla extract, and then pulse until combined
  4. Stir in the  blueberries.
  5. Pour the mixture equally into the lined muffin tin.
  6. Cook in the preheated oven for 30 minutes. Check by sticking in a tooth pick into the muffin – it should come out clean

So much better for you than store bought muffins and with the yacon syrup much lower in calories!

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