Minimalist Baker's Blueberry Coconut Muffins

Minimalist Baker's Blueberry Coconut Muffins

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! 



  • 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 


    1. 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.

    2. Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to "gel."
    3. Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.
    4. 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.
    5. 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.
    6. Toss berries in enough gluten-free flour to coat and add to the mixture. Gently stir once more.
    7. 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.
    8. 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.
  1. Will keep covered at room temperature for several days. Freeze for long-term storage.


Here's the link to the original recipe:

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