One Bowl Berry Coconut Muffins (Vegan + GF)
Daaaang Gina. Look at that muffin. It’s so, biiiiiiiig.
Well you’ve gotta open with something? Why not Gina? (Don’t worry Rhonda, you’re still my main ongoing-joke squeeze.)
I’m a huge muffin fan (yes, in both size, quantity, and frequency of consumption).
Did you know pretty much all of the muffin recipes on this blog are a spin off of the muffins John used to bake me when we were dating? Yes, my man wooed me with muffins, hence the reason our courtship went so smoothly.
I’ve been eyeing the berries at the store for a while now and when they had a special on blackberries I couldn’t resist. The thing about blackberries in muffins is they’re so big they make these big juicy pockets in your muffin, so I opted to use a mix of smaller berries as well. But you could really use whatever berries you have on hand – that’s the beauty of it all.
These muffins are not only customizable and delicious, they’re also simple!
Just 1 bowl and basic ingredients and methods required. And if you’re not a gluten free eater, simply sub the GF flour blend for whole wheat pastry or even spelt!
I’m kind of smitten with these guys (so much so I lit’rally couldn’t stop eating them). They’re:
Tender
Moist
Perfectly sweet
Loaded with berries
Coconut flaked
Wholesome
Satisfying
Shareable
I find these to be the perfect mid-day treat or snack with tea or coffee. Or, if you’re in a pinch slather one or two with almond butter and call it breakfast!
As always, if you give this recipe a try we hope you love it! Let us know if you do by leaving a comment or taking a picture and tagging it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers and happy baking!
Prep time 15 mins
Cook time 22 mins
Total time 37 mins
Easy, 1-Bowl Coconut Muffins studded with mixed berries. Tender, moist, hearty and entirely vegan and gluten free. The perfect healthy snack or breakfast on the go!
Author: Minimalist Baker Recipe type: Breakfast, Muffin Cuisine: Vegan, Gluten free Serves: 12
Ingredients
- 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)
Instructions
- 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.
Notes *Nutrition information is a rough estimate for 1 of 12 muffins.
*Recipe loosely adapted from my 1 Bowl Vegan GF Carrot Apple Muffins!
*If not gluten free, sub the gluten free flour blend for whole wheat, whole wheat pastry or spelt flour! Final results will likely vary from pictures.
*If you have a nut allergy, sub the almond milk for rice or hemp, and omit the almond meal and replace it with a mix of rolled oats and gluten free or regular flour of choice.
Nutrition Information Serving size: 1 muffin Calories: 171 Fat: 8g Saturated fat: 4.9g Carbohydrates: 23.8g Sugar: 11g Sodium: 248mg Fiber: 3g Protein: 2.5g
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