Pairs well with One-Bowl Berry Coconut Muffins
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One-Bowl Berry Coconut Muffins
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Tender, lightly sweet vegan and gluten-free muffins bursting with berries and a hearty texture from oats and coconut. Perfect for summer snacks.
00:00:25 total
Serves 8
easy
Snack
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Ingredients
- almond milk - 1 cup (used to make dairy-free buttermilk)
- apple cider vinegar - 1 tablespoon (added to almond milk to create dairy-free buttermilk)
- baking soda - 1 teaspoon (leavening agent)
- flax eggs - 2 (flaxseed meal mixed with water as egg substitute)
- applesauce - 1/2 cup (adds moisture and natural sweetness)
- maple syrup - 1/4 cup (natural sweetener)
- cane sugar - 1/4 cup (additional sweetener)
- salt - 1/2 teaspoon (enhances flavor)
- gluten-free flour blend - 1 1/2 cups (can substitute with spelt flour or whole wheat pastry flour if not gluten-free)
- almond meal - 1/2 cup (adds texture and flavor)
- shredded coconut - 1/2 cup (adds hearty texture)
- rolled oats - 1/2 cup (adds hearty texture)
- mixed berries - 1 cup (blueberries, blackberries, and/or raspberries, tossed with a little gluten-free flour blend)
Instructions
- Make dairy-free buttermilk: Combine almond milk with apple cider vinegar and let it sit to curdle.
- Add baking soda: Add baking soda to the dairy-free buttermilk mixture.
- Mix wet ingredients: Combine flax eggs, applesauce, maple syrup, and cane sugar with the buttermilk mixture.
- Add dry ingredients: Add salt, gluten-free flour blend, almond meal, shredded coconut, and rolled oats to the wet ingredients and stir until combined.
- Prepare berries: Toss the berries with a little gluten-free flour blend to prevent sinking.
- Combine berries with batter: Gently fold the floured berries into the muffin batter.
- Bake: Spoon the batter into a muffin tin and bake at 350°F (175°C) for about 20-25 minutes or until a toothpick inserted comes out clean.
