Heavenly moist and fluffy muffins with juicy blueberries. This recipe is paleo-friendly and completely grain-free. It’s made with coconut and almond flour and a touch of honey sweetness. The addition of shredded coconut and hemp seeds add awesome texture. With half a dozen eggs in the recipe, there are 4 grams of protein in each mini muffin! These are great for easy wholesome snacks or a quick grab and go breakfast option. Makes 10-12


  • 6 eggs
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 cup shredded unsweetened coconut + more for sprinkling on top
  • 1 Tbs hulled hemp seeds
  • 4 Tbs coconut milk, regular milk, or other milk alternative
  • 2 Tbs coconut oil melted
  • 2 Tbs butter melted
  • 1/2 tsp baking powder
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • about a cup of blueberries


  1. Preheat oven to 350°
  2. Grease or line a  muffin tin.
  3. Beat eggs in a medium bowl with melted butter, melted coconut oil, milk or milk alternative, honey and vanilla extract.
  4. Sift in coconut flour, baking powder, and salt. Mix to combine.
  5. Add hemp seeds, shredded coconut, and almond flour and beat to mix.
  6. Pour into muffin cups
  7. Poke 4-6 blueberries, depending on their size, into each muffin cup to distribute.
  8. Bake for 15 to 20 minutes until a toothpick comes out clean.
  9. Sprinkle top of each with a little shredded coconut.