whole wheat muffins on a bread board

Healthy Whole Wheat Muffins

This wonderful, wholesome muffin recipe uses coconut oil and a measure of gluten-free flour to enhance the health benefits. Coconut sugar replaces refined sugar, so you get delicious natural sweetness without the energy slump. Best eaten warm, straight from the oven!

Enjoy life with every fibre of your being!


  • 1 C Whole wheat stone-ground flour
  • 1/4 C Gluten-free flour
  • 1/2 C Coconut sugar
  • 2 C Spelt flakes or bran flakes
  • 1 1/4 C Rice milk
  • 1/4 C Coconut oil, melted
  • 1 t Baking powder
  • 1/4 C Raisins or chopped dates
  • 1 Egg or vegan egg replacement
  • 1/4 t Salt


Add the dry ingredients to a bowl and mix well. Put the spelt flakes in a separate bowl with the milk and let them sit for 2 minutes or until soft. Add the egg and melted coconut oil. Gently combine the two mixtures. Place in a muffin tray and bake in the oven at 180°C for approximately 25 minutes or until your knife comes out clean. Makes approximately 12 medium-sized muffins.

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