Coconut Blueberry Muffins

Typically, Ill make a batch every two weeks freezing 12, and keeping 6 in the fridge for the week. They are fluffy, moist, and full of awesome things to get your day started (fiber, antioxidants, healthy fats). I eat them warm out of the oven, with a couple of eggs and a handful of raspberries as a quick breakfast, or with coconut peanut butter and a sprinkle of pine nuts as an evening snack.

Fun Food Fact: Did you know that coconut oil has a high-smoke point which makes it one of the healthiest oils to cook/bake with at high temperatures?

Prep Time- 10 minutes
Cook Time- 18 minutes
Total Time- 28 minutes
Makes 18


  1. 2 1/2 cups oat bran
  2. 1/2 cup shredded coconut
  3. 1/2 cup pumpkin seeds
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 1 cup coconut milk
  7. 1/2 cup honey
  8. 1 tsp vanilla
  9. 3/4 cup applesauce (unsweetened)
  10. 2 tbsp coconut oil
  11. 2 eggs
  12. 1 1/2 cup fresh blueberries


  1. 1. Preheat the oven to 400F
  2. 2. Line muffin tin or coat each cup with coconut oil
  3. 3. Combine the oat bran, baking soda and baking powder. Stir in pumpkin seeds and coconut.
  4. 4. In a separate bowl, lightly whip the eggs. Blend to that the applesauce, coconut milk, honey, coconut oil (melted first at low heat), and vanilla. Add all of that liquid goodness to the dry ingredients and stir just until moistened. Lastly, invite the blueberries join the party!
  5. 5. Spoon batter into lined or coated muffin cups and bake for 18 minutes, or until a toothpick inserted comes out clean.

Vegan Barbecue Portobello Quesadillas


  1. 1/2 cup prepared barbecue sauce
  2. 1 tablespoon tomato paste
  3. 1 tablespoon cider vinegar
  4. 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
  5. 1 tablespoon plus 2 teaspoons canola oil, divided
  6. 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
  7. 1 medium onion, finely diced 4 8- to 10-inch whole-wheat tortillas
  8. 3/4 cup shredded Monterey Jack cheese


  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan
  3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
  4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.