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Lemon Blueberry Banana Muffins

  • Serves: makes 10 muffins



  • 1 cup @tefftribe Teff flour (or plain GF flour)
  • 1 cup oat flour
  • 1.5 tsp baking powder
  • Pinch of salt
  • 2 ripe medium bananas, mashed
  • 1/4 cup almond milk
  • 1/2 cup Cocobella natural coconut yoghurt
  • 1 tbsp coconut oil, melted
  • 1/4 cup rice malt syrup (or maple syrup)
  • 1 tsp vanilla extract
  • Juice and zest of one lemon
  • 1/2 cup blueberries – coated with a 1 tsp flour (this stop the juices from running through the muffins during baking)


  • 3/4 cup @lakantoaustralia sugar free icing sugar
  • 2-3 tbsp almond milk
  • 1 tbsp lemon juice



  1. Combine all wet ingredients, then add in dry ingredients and combine. Gently fold in the flour covered blueberries. Spoon mixture into lined muffin moulds and bake for 20-25 minutes at 180 degree Celsius.


  1. Whisk all ingredients until combined and smooth. Add in more almond milk as needed to achieve your desired consistency and drizzle over cooled muffins.

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