I have followed Minimalist Baker's blog since the day it started, I seriously have cooked my way trough her blog and books and I am & will always be her greatest fan.... So Dana if you ever read this: I love you! you really are a super talented cook, photographer, blogger...
So back to the recipe... I made this muffins the other day and they are so freaking good! It is all made in one bowl, they way I like it: simple, easy, healthy and so darn delicious!
The best part about this recipe? We topped it off with the world's silkiest nut butter LASTO FOODS oh yes!
Ingredients:
- 2 batches flax eggs (2 Tbsp (9 g) flaxseed + 5 Tbsp (75 ml) water as original recipe is written)
- 1/2 cup almond milk unsweetened
- 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 or whole wheat flour (not gluten free)
- 1 cup mixed berries tossed in GF flour blend (fresh or frozen + slightly thawed)
- Topping: 1 Tbsp Lasto Foods Almond Butter
Instructions
-
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, 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.
Here's the link to the original recipe:
https://minimalistbaker.com/one-bowl-berry-coconut-muffins-vegan-gf/
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