Fennel & Bee Pollen Muffins

These dairy and egg  free muffins are so delicious and very healthy. With flavors reminiscent of hazy summers, they’re sure to put a buzz in your step. The ingredients can be substituted to make these muffins perfect for you… But I recommend you try these ones first!

Dry ingredients:

  • 1 cup of all-purpose flour
  • 1/2 a cup of ground pistachio or almond. I used pistachio.
  • 1/2 a cup of shredded coconut
  • 2/3 of a cup of granulated sugar
  • 1 and 1/2 tsp of fennel seeds
  • 1 tsp of baking powder
  • 1 pinch of salt

Wet ingredients:

  • 2 tbsp of chia seeds in 4 tbsp of coconut milk
  • 2/3 of a cup of coconut oil
  • 1 tbsp of honey
  • 1 tsp of almond extract
  • 1 tsp of vanilla extract
  • Almond/coconut milk to thin.


  • 1 tbsp of honey
  • 1 tsp of lemon juice
  • 1 tsp of lemon zest
  • 1 pinch of salt
  • Bee pollen to top

Makes approximately 10 muffins. Pre-heat oven to 350 degrees F.

Combine all of the dry ingredients in a large bowl.

Measure out the chia seed, place in a small bowl. Add the 4 tablespoons of coconut milk and let soak for 2 or 3 minutes. This will be your egg substitute.

Combine all of the wet ingredients in a separate bowl and add the chia egg substitute. Stir thoroughly and add wet ingredients to the dry ingredients. Combine and add additional coconut/almond milk to thin. I use approximately 1/4 of a cup. The batter should stick to a spoon but be soft and moist.

Grease a muffin or cupcake pan and add a tablespoon of mixture to each. Bake for 20 minutes or until the tops are golden brown. Allow to cool.

To make the glaze, combine all of the ingredients minus the bee pollen. Heat until honey is melted.  Pierce the tops of the muffins with a skewer and drizzle the warm glaze onto each one. Finally sprinkle with bee pollen.


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