One Bowl Berry Coconut Muffins (Vegan + GF)
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!
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 2 Tbsp flaxseed meal ((to make flax eggs*))
- 5 Tbsp water ((to make flax eggs*))
- 1/2 cup unsweetened almond milk*
- 1 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 3/4 cup unsweetened applesauce
- 3/4 tsp vanilla extract ((optional))
- 1/4 cup coconut oil ((melted))
- 1/3 cup maple syrup or agave nectar ((sub honey if not vegan))
- 1/4 cup cane sugar ((or sub granulated or brown sugar))
- 1/2 tsp sea salt
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond meal*
- 1/3 cup unsweetened shredded coconut ((or sub flake // plus more for topping))
- 3/4 cup gluten-free flour blend*
- 1 cup mixed berries tossed in GF flour blend
Steps
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Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 (amount as original recipe is written // adjust if altering batch size) paper liners, or lightly grease.
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Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to "gel."
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Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.
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To the flax eggs, add applesauce, vanilla (optional), melted coconut oil, maple syrup or agave, and sugar and whisk for 45 seconds. Add almond milk mixture and whisk once more.
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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.
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Toss berries in enough gluten-free flour to coat and add to the mixture. Gently stir once more.
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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.
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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.
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Will keep covered at room temperature for several days. Freeze for long-term storage.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 2 tbsp | - | - |
| water | 5 tbsp | - | - |
| unsweetened almond milk* | 0.5 cup | - | - |
| apple cider vinegar | 1 tsp | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| unsweetened applesauce | 0.75 cup | - | - |
| vanilla extract | 0.75 tsp | - | - |
| coconut oil | 0.25 cup | - | - |
| maple syrup or agave nectar | 0.3333333333333333 cup | - | - |
| cane sugar | 0.25 cup | - | - |
| sea salt | 0.5 tsp | - | - |
| gluten-free rolled oats | 0.5 cup | - | - |
| almond meal* | 0.5 cup | - | - |
| unsweetened shredded coconut | 0.3333333333333333 cup | - | - |
| gluten-free flour blend* | 0.75 cup | - | - |
| mixed berries tossed in GF flour blend | 1 cup | - | - |
*Estimated market prices, may vary by region
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