Coconut Berry Muffins
Ingredients
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
½
cup
unsweetened almond milk
-
1
tsp
apple cider vinegar
-
1½
tsp
baking soda
-
¾
cup
unsweetened applesauce
-
¾
tsp
vanilla extract (optional)
-
¼
cup
coconut oil (melted)
-
⅓
cup
maple syrup or agave nectar
-
¼
cup
cane sugar (or sub granulated or brown sugar)
-
½
tsp
sea salt
-
½
cup
gluten-free rolled oats
-
½
cup
almond meal
-
⅓
cup
unsweetened shredded coconut
-
¾
cup
gluten-free flour blend
-
1
cup
mixed berries (fresh or frozen + slightly thawed)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Prepare flax eggs by mixing flaxseed meal and water in a bowl and let it rest.
- Mix almond milk with vinegar and let it sit for 3 minutes, then add baking soda and stir.
- In the bowl with flax eggs, add applesauce, optional vanilla, melted coconut oil, maple syrup or agave, and sugar, and whisk well.
- Combine the almond milk mixture with the wet ingredients and whisk again.
- Add salt, gluten-free flour, almond meal, shredded coconut, and oats, mixing until combined.
- Toss the berries in gluten-free flour to coat and gently fold them into the batter.
- Divide the batter evenly in the muffin tins, filling them about ¾ full.
- Optionally, sprinkle more coconut or sugar on top and bake for 18-24 minutes until golden brown.
- Let cool in the pan for 15 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
171
Total fat
8g
Total carbohydrates
23.8g
Total protein
2.5g
Sodium
248mg
Cholesterol
0mg
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