Coconut Flour Blueberry Muffins

Hey there LOVElies!

So… I have to admit, blueberry muffins fresh out of the oven are my complete guilty pleasure.

Left unattended, I can devour more muffins than I would like to admit!

So this morning I am sharing a lovely little dairy free blueberry muffin recipe made with coconut flour and without milk. That’s right, no milk, DAIRY FREE!

I like to think it makes my guilty pleasure a little less guilty since it fits into a paleo diet and cuts down on those carbs! The coconut flour also makes this recipe gluten free if any of you LOVElies are living the gluten free life.

If you want to turn your blueberry muffins into paleo lemon blueberry muffins, read to the end! I have an option for all of you lemon obsessed readers out there too! YUMM

Tips from my kitchen—  Just a few insider tips on this recipe.

COCONUT FLOUR tends to make baked goods much more dense than typical flour which can be such a bummer when the goal is light fluffy warm muffins! I tend to error on the side of LESS than the called for amount to prevent this. For this recipe, try filling your measuring cup just shy of a cup and make sure you never pack your coconut flour. If you notice your flour is clumpy, break it up with a fork so you don’t add too much. This should keep your yummy treats nice and fluffy.

COCONUT OIL needs to be completed liquefied before adding it to any recipe. If you try to add it while still solidified you will find it clumpy in your muffins as well.  Melt your coconut oil on the stove top or microwave. Coconut oil melts at such a low temperature that it will only take a second and your recipes will come out perfect every time!

Delicious Blueberry Muffins

Dairy Free Blueberry Muffins

Yield: 12 muffins

What you need:

  • 1 cup of coconut flour (remember- barely a cup!)
  • 1/4 teaspoon of baking soda
  • 4 tablespoons raw honey
  • 1 cup coconut milk
  • 4 tablespoons of coconut oil
  • 6 eggs
  • 1 teaspoon of vanilla extract
  • 1/2 cup of fresh blueberries
  • Optional – 1 Lemon for Lemon Zest and 1 teaspoon of lemon extract (if you are feeling FANCY)
  • Optional – Crumb topping (walnuts, coconut flour, coconut sugar, and coconut oil)

Preparing Coconut Flour Muffins

Crumb Toppings

What to do:

  1. Preheat the oven to 350. Line a muffin tin with baking cups or spray with non-stick cooking spray.
  2. Mix together loosely filled cup of coconut flour and baking soda. Set aside.
  3. In separate bowl, whisk together honey, coconut milk, melted coconut oil, eggs, and vanilla extract
  4. Using a spatula, fold the wet ingredients into the coconut flour mixture.
  5.  Gently fold in the rinsed, fresh blueberries
  6. Fill muffin tins 3/4 of the way full
  7. Bake for about 30-35 minutes, or until a toothpick inserted comes out clean
  8. Let cool on wire baking rack to prevent further baking or browning
  9. Dig IN! YUMMM

Finished Coconut Flour Mix with Blueberry Muffins

Lemon Blueberry Muffin Option
If you want to try a dairy free LEMON blueberry muffin. Add 1 teaspoon of lemon extract into the wet ingredient bowl (during step 3!) Grab that lemon and zest about 4 tablespoons worth to your final mixture (during step 5!)  You will end up with an awesome combo of tang and sweetness wrapped up in that baking cup.

Make sure you store any leftovers in the refrigerator to keep them nice and fresh.

Pour yourself a cup of tea, sit down and enjoy a muffin. You deserve it! While you are at it, go ahead and share this recipe to that big ole world of social media. Better yet, comment below on how your muffins turned out! I can’t wait to hear from you guys. ‘Til next time LOVElies!

Avocado Banana Greensmoothie

Good morning LOVElies! Memorial weekend is coming up… that’s a 3 day weekend!!!  YAY! Hmmm… should I make a spontaneous trip to Florida?

Hehe We will see!  Times like this, makes me miss the beach so much Anyhow, I know you’re dying to see what smoothie I’m making today, right? Lol jk!

Well for breakfast this morning: a yummilicious Avocado Banana GreenSmoothie… Mmm YUM!

What you need:

  • 1/2 an avocado
  • 1 banana (ripe)
  • 2 BIG handfuls of baby spinach
  • 1 cup of unsweetened almond milk

Have an AMAZING day! Muahz!!!

Parfait Tuesday


Good morning LOVElies!!! Happy #ParfaitTuesday with my chicka, Kia@kiasfitfarekff! I hope you’re ready to show off your creativity with yummilicious parfaits!

For breakfast this morning, I wanted something with lots of flavors and yet still good for my body!

This parfait is filled with a combination of chunky fresh strawberries, topped with yogurt, tropical trail mix, raspberries and blueberries. Mmmm YUM! What’s your breakfast looking like? Tag me!


Good Morning LOVElies!!! Rise and shine!!!  December is such a giving and loving month! My gorgeous friend from Canada is celebrating her birthday today! Happy birthday Val @valerieazinge!  I wish I was there to celebrate your birthday with you!

This breakfast is dedicated to you because you’re a sweet, smart, kind hearted person… not to mention beautiful inside and out! I appreciate our friendship and you mean the world to me! Kinda makes me feel warm and tingly all over… LOL  Okay enough mushy mushy… for breakfast this morning: a warm and sweet tri-color QUINOA apple cinnamon breakfast bowl… Mmmm YUM!!!

For delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE

See you on my next post!!!  


Hello LOVElies! It’s vegetarian salad week with @insta_salads!!! Here’s my Vegan/Vegetarian Broccoli Salad. This Salad is quick, easy and yummilicious!!!

What you need:

  • 5-6 cups of broccoli 1 cup grapes
  • 1/4 cups of almonds
  • 1/4 cups red onions, chopped
  • 1/2 cup Veganaise
  • 1/4 cup of Sriracha

What to do:

In a large bowl, combine all the ingredients together until the sauce evenly distributed. Note: You can cook the broccoli for 1-2 minutes, depending how crunchy you want it… Mmmm YUM!!!



Good morning LOVElies! Having a hard time finding a subsitute for mayonnaise? Try substituting mashed or thinly sliced avocado! It’s just as creamy, but the fat in avocados are healthy Avocados are an excellent source of both folate and vitamin E- essential for healthy skin and hair.

So… for breakfast this morning: Egg, tomato slices, tangy avocado slices and cilantro sammich. To get that tangy avocado, I sprinkled a touch of salt and lemon to my thinly sliced avocado to mimic that tanginess of mayo. Mmmmm YUM!!



Hello LOVElies! It’s a wintery white snowy day in Virginia. As a Floridian, I survived driving in the snow today hahha. I think I’ll be okay living here.

Well, for dinner tonight: Spicy and Creamy Shrimp!

What you need:

  • 1 pound extra large shrimp (16- to 20-count), peeled and deveined
  • 3 teaspoons crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and sliced
  • 5 cloves garlic, peeled and minced
  • 1 (14-ounce) can diced or crushed tomatoes
  • 1/2 cup unsweetened coconut milk
  • pinch of Salt and freshly ground black pepper
  • 1 tablespoon minced fresh basil
  • 1 tablespoon green onions

What to do:

In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper. Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp and sauté for about 2 to 3 minutes, or until just barely cooked through. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.

Add the onions and garlic to the skillet in which the shrimp were cooked, and sauté, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.

Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together. Remove the shrimp from the heat and serve at once.

Variations: While this recipe calls for shrimp, you could easily use scallops, chicken or pretty much any other protein of your choosing.

If you don’t feel like a creamy dish (or you are averse to coconut), simply leave the coconut milk out. Thanks FOOD REPUBLIC  for this amazing recipe! Mmmm YUM!!! 


Good morning LOVElies!!! Happy #parfaitTuesday with my sweetie pie Kia @nikiadyson!

My parfait is layered with freshly cut pineapple chunks vanilla chia pudding, gluten-free oats and organic raspberries… Mmmm YUM!!!

What you need for Vanilla chia pudding:

  • 2 tbsp chia seeds
  • 3/4 cup almond milk
  • 1/4 tsp pure vanilla extract  freshly cut pineapple chunks

What to do:

Mix everything together and set aside for at least 30 minutes or overnight in the fridge. Enjoy! emoji It’s snowing outside. If you’re heading to work, please be careful!.



Hello LOVElies! What’s a perfect dish for wintery cold days? Something soupy of course!

This noodle soup dish is packed full of fresh crispy greens of bok choy, shrimp, lean char siu pork and fish cakes. Mmm YUM!!!  For a healthier option, choose a noodle like Soba and drop the fish cakes.



Simple but oh so Delicious Chia Pudding Good morning LOVElies! Happy Wednesday!!! The sun is shining and I’m in LOVE  Well… not with someone but with chia pudding haha

This is by far my fav! How can you resist something so simple and delicious? This yummilicious chia pudding has a hint of vanilla, then the combination of mangos, blueberries and mango… Mmmm YUM!!!

What you need:

  • 1/2 C chia seeds
  • 1 C unsweetened almond milk
  • A dash of vanilla extract
  • Fresh fruits

What to do:

In a bowl, mix everything together. Leave on the counter for 20 minutes and stir well before covering and placing in the fridge overnight. Before serving, top with fresh fruits and Enjoy!

Remember: sharing is caring. For delicious ideas and recipes, subscribe to my newsletter at to receive exclusive recipes from me to you. Also, visit, “like” and LOVE  See you on my next post!!!