Coconut Berry Muffins
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)
- Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners, or lightly grease.
- Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to “gel.”
- Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.
- 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.
- 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.
- Toss berries in enough gluten free flour to coat and add to the mixture. Gently stir once more.
- 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.
- 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.
- Will keep covered at room temperature for several days. Freezer for long-term storage.