One Bowl Berry Coconut Muffins (Vegan + GF

• Vegetarian
• Gluten free

• Produce

  • 1 cup Berries, mixed

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Flax eggs

• Breakfast Foods

  • 1/2 cup Rolled oats

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 1/3 cup Maple syrup or agave nectar

• Baking & Spices

  • 1/2 cup Almond meal
  • 1 1/2 tsp Baking soda
  • 1/4 cup Cane sugar
  • 3/4 cup Gluten-free flour blend
  • 1/2 tsp Sea salt
  • 3/4 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened

Found on minimalistbaker.com

Description

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)

Directions

• 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.

Nutrition