Guest Post: Apple, yogurt and coconut muffins

Hey Nutcaseinpoint readers. 🙂

My name is Jodie and I’m an Aussie expat, nutritional medicine student, avid tea drinker, and the blogger behind Jo’s Jam Jar.

I found Jen’s fun blog a while back and empathized with her move to a new country, as I moved to the U.S. last year with my husband.

I also love reading about Jen’s workouts (especially the strength ones) – and attempting to copy them. I love hiking, biking, swimming, yoga, and basically all things water-based and/or outdoors, but when it comes to gym workouts, I’m kind of clueless, so I love Jen’s point of view on exercise. Now if she could just come to my gym and show me how to use some of the more intimidating equipment, that would be great.

Jen asked me if I was interested in writing a guest post and I thought I would share an easy muffin recipe with you guys. Plus I have an essay I need to finish, so I felt like baking.

This is a simple recipe, using the classic wet and dry system of baking. I like to add a little nutrition to my treats, so these guys are sweetened without processed sugar and have a good dose of essential omega-3 fatty acids, potassium, fiber, manganese, and zinc. One muffin has around 140 calories, if you’re into that sort of thing.

I bet they would be great with some fresh apple chunks and nuts folded in to the batter if you want to fancy them up a bit. Enjoy as a quick breakfast muffin, as an afternoon snack with a cup of tea, or on your next road trip.

Safe travels back to Calgary Jen, and I hope you all have an awesome weekend!

Apple, yogurt and coconut muffins



1 cup whole wheat pastry flour

¼ cup milled flaxseed

½ cup unsweetened shredded coconut

1 tsp baking powder

1 tsp baking soda

Pinch of fine sea salt


½ cup applesauce

¼ cup coconut oil

6oz tub plain coconut milk yogurt (or your favorite yogurt)

¼ cup maple syrup

¼ cup water


1.    Preheat oven to 350 F. In a large bowl, combine dry ingredients with a wooden spoon.

2.    In a separate bowl, combine wet ingredients and whisk together to combine well. Add wet mixture to dry mixture and combine until smooth.

3.    Spoon batter into lined or greased muffin cups, and bake for 20 to 25 minutes or until skewer inserted in the middle of a muffin comes out clean and tops of muffins spring back when pressed. Allow to cool for 5 minutes in muffin tray, then transfer to wire cooling for another 5 to 10 minutes.

Share and enjoy!


Thanks so much, Jodie! Be sure to check out her blog…as for me, I should be back to regular programming once I’m north of the border. Sad face because I won’t be near my friends and fam; happy face because I’ll be back with Tyler and my puppydawg Layla!