They are super high in fibre, protein and healthy fats due to the use of coconut flour (which has seven times more fibre than white flour), eggs (chock full of omega 3's and B vitamins) and coconut oil (which can be used by the body for immediate energy for the brain!). The end result is that we feel super energised and well satisfied with a much smaller treat size.

Not a fan of blueberries? Not a problem, you can use whatever fruit you like in these muffins - strawberries, apple, pear, peaches, mango, banana, passionfruit - whatever floats your boat. I like to use wild, organic blueberries in my muffins as they are jam packed with antioxidants and nutrients that surpass the standard blueberries we pick up at the fruit shop.

Ingredients:

1/2 cup coconut oil (melted)

1/2 cup raw honey

6 eggs, lightly beaten

1 tsp vanilla extract or vanilla bean powder

3/4 cup coconut flour, sifted

1 tsp baking powder

pinch of salt

1/2 cup wild blueberries

Coconut flakes to decorate.

Method:

Preheat oven to 160° and line a 24 hole mini muffin tin with patty cake liners.

Lightly beat eggs in a small mixing bowl and then add honey, coconut oil (melted) and vanilla, and mix well.

In a seperate bowl mix the sifted coconut flour, baking powder and salt.

Combine the wet and dry ingredients, and mix well for a few minutes. The mixture will go from being fairly running to quite firm as the coconut flour absorbs the moisture.

Fold in your wild blueberries and then spoon the mixture into your patty cases. Fill the cases up as the mixture will not rise whilst baking. Sprinkle some coconut flakes on top and then pop them in the preheated oven.

Cook for 25 minutes, or until slightly browned on top and cooked through. Allow to cool, then store in an airtight container or freeze individually.

Typically makes between 18-20.

Stephanie Meades is a Certified Health and Wellness Coach, Exercise Physiologist and Nutritionist. More: lifewellnessco.com