When you say coconut milk in your recipes, do you mean the one that is in the can, or that is sold in the refrigerator section, in cartons??
Hey Leslee! In this recipe, Joy used carton coconut milk from the refrigerator section 🙂 Rachel – Joyous Health Team
Hey Michelle! You can definitely use coconut flour as coconut is [surprisingly] not a nut 🙂 Rachel – Joyous Health Team
Hey Alexa! We’re so happy to hear you enjoyed them! They definitely make a great fibre-filled breakfast or snack! Rachel – Joyous Health Team
Hey Amber, They sure are! 🙂 Rachel – Joyous Health Team
Hey Emma! You definitely can 🙂 That sounds delicious! Rachel – Joyous Health Team
Hey Kirsten, For sure! If you have a copy of Joyous Detox, you can turn to pg. 81 to find a list of Egg Substitutions. Alternatively, you can use 1 tbsp ground flaxseed with 3 tbsp water (letting it sit for 10 minute together) and count that as 1 egg and simply multiply accordingly 🙂 Rachel – Joyous Health Team
Being as how I have been advised not to have flax can I replace the flax meal in these blueberry oat bran muffins with 4 eggs.
Thanks. I love opening my mail and finding your post.
Hey Beth! The 1/4 cup of ground flax in this recipe isn’t exactly used to hold the muffins together, but to add a bit of a nutritional boost. You could actually omit it altogether and it should be fine. Just please note that we cannot guarantee the success of the recipe when variations are involved as we have not tried it ourselves 🙂 Rachel – Joyous Health Team
So joyous to have this recipe. I’m pinning it so I can make it this week. Thanks!
Hey Nicole! Woo-hoo! Let us know what you think when you get around to trying it 🙂 Rachel – Joyous Health Team
Just took these out of the oven and am enjoying with a cup of tea!!! I have a tree nut allergy and so replaced the almond flour for oat flour and they turned out great… definitely adding these to my muffin repertoire. Thanks!
Hey Jan! Mmm – that sounds like the perfect combo 🙂 So happy that modification worked out for you too! Rachel – Joyous Health Team
Hello! In my experience, most blueberry muffin recipes have not called for thawing the berries first. Is there an advantage to doing so? Thank you.
Hey Melissa, It may help from a moisture standpoint. If we let them thaw while baking, it may release too much water into the muffins which may throw off the texture. But if you have done so in the past and haven’t had it effect your end results, skip the thawing step 🙂 Rachel – Joyous Health Team
Made a batch of these today and they turned out perfect. Used regular sized muffin tin and, as you suggested, added 5 minutes to bake time. Thank you for the recipe!
Hey Melissa! Yay! So happy to hear that! Did you end up thawing the blueberries after all or skipping that step? Rachel – Joyous Health Team
Hi Rachel, thanks for your replies. I didn’t thaw the berries in the end. But I did toss them with a pinch of flour. Going to try these again next week with raspberries!
Hey Melissa! Thats amazing! Happy to hear it turned out regardless 🙂 Rachel – Joyous Health Team
Hey Maria, I’m not sure that would work in this recipe as chia and flax behave differently especially in baking! If you end up giving it a whirl, let us know how it turns out 🙂 Rachel – Joyous Health Team
Hey Cheryl! It should be fine, however the ratio may vary slightly. But as we have not tried it ourselves, we wouldn’t be able to guarantee results. Rachel – Joyous Health Team
Great recipe can’t wait to try it! Can I substitute the almond meal for brown rice flour?
Hey Sacha, It should be okay but we haven’t tried it ourselves so we can’t guarantee 100% that it will turn out. If you plan on giving it a whirl, let us know how it is 🙂 Rachel – Joyous Health Team
I’m so excited to try these! My girls and I are a little obsessed with the vegan blueberry muffins at the Peets coffee shop by my house. But these are probably healthier and cheaper! Win win!
Amazing! Let us know what you think when you and your girls get around to trying them, Ashley 🙂 Rachel – Joyous Health Team
Hey Becki, I’m sure wheat bran would work just fine, although we haven’t tried it ourselves so we wouldn’t be able to guarantee results. Let us know if you get around to trying it though 🙂 Rachel – Joyous Health Team
I’m going to make blueberry bran flax muffins but I don’t have almond flour. Can I substitute for coconut flour. I was thinking that recipe calls for 3/4 almond four, so I was going to use 9 tablespoons coconut flour. Should I still add extra liquid?
Happy monthers day!
Hey Jill, You can definitely sub them but coconut flour can be a bit tricky to get the conversion down properly. Typically for 1 cup of almond flour you’ll want to use about 1/4 cup of coconut flour and add liquid or eggs because coconut flour is so absorbent as you know. I would aim for just less than 1/4 cup coconut flour and use 3 eggs. Aim for a smooth batter instead of a cement batter! Just please note that we haven’t tried this conversion ourselves so we cannot guarantee it will work. Good luck – let us know how it goes if you try it! Rachel – Joyous Health Team
I have made these wonderful muffins more than once! But today I used canned coconut milk (same measurements though) and I added shredded coconut with the blueberries. They are amazing!!! Thank you for the great recipe Joyous Health 🙂
Hey Michelle! Wow, that sounds delicious! I bet they were extra amazing! We’ll have to try that 🙂 Thanks for sharing! Rachel – Joyous Health Team
I would like to ask if I can use more flaxseed instead of the amount of oat bran in the recipe.
I would like to use 1 cup of almond flour ; 3/4 cup of ground flaxseed; and only 1/4 cup of oat bran. totalling the 2 cups
And instead of the maple syrup I wound like to use liquid Splenda.
I am eating very low carb and that’s why I want these changes since oat bran has more carbs than flaxseed
Hey Illeana, We haven’t tried it so we wouldn’t be able to guarantee results but if you happen to try it let us know how it works out 🙂 Just keep in mind that the texture may change slightly since flax acts differently that flours such as oat bran. Rachel – Joyous Health Team
Thanks for answering Rachel, actually I made it with these changes: I used 3/4 cup of oat bran; 3/4 cup of almond flour; 1/2 cup flaxseed; I switched to 3 Tbs of Sugar Free syrup and some liquid Splenda. I also put a little bit of almond extract, I used olive oil and half
Hey Illeana, That’s awesome! Did it work out nicely in terms of texture and flavour? Rachel – Joyous Health Team
So happy you enjoyed them Tova! Rachel – Joyous Health Team
Yes totally, you’ll just need to adjust the baking time. I’m guessing around 5-10 minutes longer. Bake until a knife inserted comes out clean. Hope that helps!
Super happy to have found your blog.
Just made these for my 1 1/2 year old boy and he really liked them 🤗
Quick question, how long can these be in the fridge? Can they go on the freezer? If so for how long?
Super thank you in advance.
Hey Paula! So nice to meet you! Thanks for stopping by here 🙂 They should be good in the fridge anywhere from 5-7 days and in the freezer for a couple of months 🙂 Rachel – Joyous Health Team
Hi there, would I be able to use Bob Red Mills gluten free quick cooking oats instead of oat bran? Thanks
It’s definitely a less dense texture so it will alter the consistency a bit but my guess would be you’d want to add a little more oats than oat bran. If you’re super comfortable baking, then you can probably tell by the texture how many oats to add. Hope that helps!
My 2 year old twins went nuts for these!!! My little boy gobbled up two and was grabbing for more! These will definitely become part of the rotation 😊
Glad to hear it they were such a hit! Kids always seem to love them. Now if we can just get more grown ups to eat them too for health reasons, haha!
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