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Blueberry muffins for happy arteries

I used to think I loved those regular muffins you find at most local coffee shops. But man, once I started researching how to eat for optimal health, I realised they were causing my body to consistently gain weight and be hormonally out of whack.
Course Breakfast, Dessert
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Laura Livesey



  • 3 cups oats
  • 1 cup almonds
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • 1 tsp baking soda


  • 4 large ripe bananas
  • 4 pitted medjool dates
  • Zest and fruit of 1 small lemon
  • 2 eggs yes, eggs are fine
  • 2 Tbsp coconut oil
  • ½ Tbsp apple cider vinegar
  • 1 tsp vanilla extract optional

  • 1.5 cups roughly 1 punnet of blueberries


  1. Preheat oven to 180C (350 F)
  2. Line your muffin tin with “easy-release” muffin tin liners (the "if you care" brand ones are amazing).
  3. Get out your blender, and throw the first 5 dry ingredients in. Blend until you have flour-like consistency. Pour dry mixture into a bowl.
  4. Into the same blender, add the next 7 wet ingredients in and blend until smooth. Pour the wet ingredients over the dry ones , and mix as little as possible until just combined
  5. Fold the blueberries gently into the mixture
  6. Add muffin batter to your muffin tin liners. Really mound up the batter in each muffin cup (they won't rise much)
  7. Put muffins in oven to bake until they are golden brown
  8. When baked, let them rest on a cooling rack for a few minutes before you devour them!