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Banana and Blueberry Kefir Muffins Recipe




  • 3tbsp virgin coconut oil or extra virgin olive oil
  • 1 very ripe banana
  • 225g rice syrup or maple syrup
  • 420ml store-bought kefir
  • ¼tsp bourbon vanilla powder
  • 130g unbleached plain/all-purpose flour
  • 130g coconut flour
  • 70g wholegrain/whole-wheat flour
  • ¼tsp salt
  • 1tsp aluminium-free baking powder
  • 1tsp bicarbonate of soda
  • 150g fresh blueberries or other fruit


Preheat the oven to 180°C. If necessary, place the jar with coconut oil in a pot of hot water to melt it.

Blend the first four ingredients in an electric blender. This is the wet mixture. Sift all of the remaining ingredients (except for the fruit) into a mixing bowl. This is the dry mixture. Combine the wet and dry ingredients and mix gently until just combined. Add 100g blueberries and incorporate. Do not overmix.

Oil the muffin moulds or line them with non-stick paper liners. Divide the mixture among the muffin cups. Top each muffin with a couple of the remaining blueberries. Bake for about 25 minutes. Allow to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely.

Recipe courtesy of The Gut Health Cookbook by Dunja Gulin, photography by Toby Scott. Ryland Peters & Small.


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