Coconut Berry Muffins

Coconut Berry Muffins

  • Servings: 12
  • Difficulty: easy
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A vegan and gluten free recipe that creates 12 tender, moist muffins that are great for everybody.


  • 2 flax eggs (2 Tbsp (9 grams) flax seed + 5 Tbsp water)
  • 1/2 cup (118 ml) unsweetened almond milk + 1 tsp apple cider vinegar
  • 1.5 tsp baking soda
  • 3/4 cup (208 grams) unsweetened applesauce
  • 3/4 tsp vanilla extract (optional)
  • 1/4 cup (60 grams) coconut oil, melted
  • 1/3 cup (80 ml) maple syrup or agave nectar (sub honey if not vegan)
  • 1/4 cup (38 grams) cane sugar (or sub granulated or brown sugar)
  • 1/2 tsp sea salt
  • 1/2 cup (53 grams) rolled oats
  • 1/2 cup (59 grams) almond meal*
  • 1/3 cup (35 grams) unsweetened shredded coconut (or sub flake) + more for topping
  • 3/4 cup (100 grams) gluten free flour blend*
  • 1 cup mixed berries (145 grams) tossed in GF flour blend (fresh or frozen + slightly thawed)


  1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners, or lightly grease.
  2. Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to “gel.”
  3. Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.
  4. To the flax eggs, add applesauce, melted coconut oil, maple syrup or agave, sugar, and whisk for 45 seconds. Add almond milk mixture and whisk once more.
  5. Add salt, gluten free flour, almond meal, shredded coconut and oats and whisk again until combined. The batter should be somewhere between thick and thin and pourable.
  6. Toss berries in enough gluten free flour to coat and add to the mixture. Gently stir once more.
  7. Divide batter evenly between muffin tins (they should be generously 3/4 full). Optional: Sprinkle the tops with a bit more coconut flake and/or cane sugar. If you put additional berries on top, they sink a little.
  8. Bake for 18-24 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown. Let cool for 15 minutes in the pan, then gently remove and let cool completely on a cooling rack. NOTE: Don’t try to sample before completely cooled as they have a tendency to stick to the paper otherwise.
  9. Will keep covered at room temperature for several days. Freezer for long-term storage.

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