Coconut Courgette & Rose Muffins

muffins three

Hey guys! Sorry I disappeared for so long, but life gets busy, and I am the type to prioritize, so you can only imagine what the better half and I have been working on! I hope you lot are excited to find out!

So while I was away (I didn’t go anywhere, I just sort of left my blog space in a back corner for me to focus on some other awesome stuff),  I got up to some blending, raw baking, baking, cooking, stuffing, you know the usual.  Although I was super busy I did manage to come up with these amazing muffins. Coconut, Chocolate, Courgettes and Roses all in one little cute bundle!? You betcha.

I made them to send them home to England with my boyfriend as he is leaving today, to go spend Christmas with his family – my 2nd little fam jam, and to bid farewell before he embarks on a two year journey here in Canada.  Yay for Visas. I posted on my personal Instagram earlier that I’m a sacrifice lover, and that I’m super sad today, but I get over it so quickly, and knowing he gets to be with his friends and family makes me obscenely happy. So I let all the sadness go, and I just pray that while he is eating these muffins air born that he thinks of me and says to himself, “damnit, what am i gonna eat for two weeks without my babe cooking for me?” – or something like that anyway.  I know his Grandmothers have him sorted, so I am super thankful for that, otherwise he would probably eat eggs and toast or alpine 24/7! Tell me, are all men the same, ha.

muffins two

Anyway, I hope these muffins find a special place in your home, or accompany a loved one a Christmas journey or travels.  Food to me is my life, its how I show my love.  Through food I show Andrew all my heart, and I hope slowly but surely you can all begin to understand how you can too (but not to Andrew – lol, he’s mine).

So much love to you all of you, now lets get baking!


Coconut Courgette & Rose Muffins

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12


  • 1 tbsp chia seeds
  • 4 tbsp water
  • 1 cup spelt flour
  • 1/4 palm sugar
  • 1/4 agave
  • 1/2 cup unsweetned desiccated coconut
  • 2 tsp. baking powder
  • 3/4 cup coconut milk
  • 2 tbsp. raw coconut oil (melted)
  • 1 cup grated zucchini
  • 1/2 vegan dark chocolate chips (aka no dairy)
  • 3 tbsp. peanut butter
  • 1/4 cup almond slices
  • 1/4 dry rose pedals


  1. Into a bowl add chia seeds, and water – let it sit for around 5-8 minutes
  2. Into a large bowl combine all the ingredients, but the peanut butter, almonds, and roses, stir gently until well combined
  3. Place baking cups into the muffins pan, and distribute the mixture evenly between all 12
  4. Stir in peanut butter (i used a tooth pick), and top with almonds and 1/2 the roses
  5. Bake for 20 minutes at 375F. Let them cool down in the muffin tray for about 45 minutes before eating!
  6. After cooked and set I topped them with more peanut butter, almonds and roses!
  7. They will last for 4-5 days in fridge, but trust me, you’ll need more before then!






  • Lynn | The Road to Honey
    Posted at 07:50h, 05 January Reply

    I just saw these beauties on Instagram and I had to stop by. They are absolutely stunning. As a matter of fact, just looking at them would put a smile on my face every morning. I hope your boyfriend savored every single morsel.?

  • Coconut Courgette & Rose Muffins - Baker's Batch
    Posted at 18:33h, 02 March Reply

    […] from Food by Maria shares a guilt free Coconut Courgette & Rose Muffins recipe from her blog and here’s what she has to say about […]

  • Coconut Courgette & Rose Muffins – Baker's Batch
    Posted at 08:24h, 12 July Reply

    […] from Food by Maria shares a guilt free Coconut Courgette & Rose Muffins recipe from her blog and here’s what she has to say about […]

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