Daaaang Gina. Look at that muffin. It’s so biiiiiiiig.
Well, you’ve gotta open with something? Why not Gina? (Don’t worry, Rhonda. You’re still my main ongoing-joke squeeze.)
I’m a huge muffin fan (yes, in both size, quantity, and frequency of consumption).
Did you know pretty much all of the muffin recipes on this blog are a spin-off of the muffins John used to bake me when we were dating? Yes, my man wooed me with muffins, hence the reason our courtship went so smoothly.
I’ve been eyeing the berries at the store for a while now, and when they had a special on blackberries, I couldn’t resist. The thing about blackberries in muffins is they’re so big they make these big juicy pockets in your muffin, so I opted to use a mix of smaller berries as well. But you could really use whatever berries you have on hand – that’s the beauty of it all.
These muffins are not only customizable and delicious, they’re also simple!
Just 1 bowl and basic ingredients and methods required. And if you’re not a gluten-free eater, simply sub the GF flour blend for whole-wheat pastry or even spelt!
I’m kind of smitten with these guys (so much so I lit’rally couldn’t stop eating them). They’re:
Loaded with berries
I find these to be the perfect midday treat or snack with tea or coffee. Or if you’re in a pinch, slather one or two with almond butter and call it breakfast!
As always, if you give this recipe a try we hope you love it! Let us know if you do by leaving a comment or taking a picture and tagging it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers and happy baking!
- 2 flax eggs (2 Tbsp (9 g) flaxseed + 5 Tbsp (75 ml) water)
- 1/2 cup (118 ml) unsweetened almond milk* + 1 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 3/4 cup (208 g) unsweetened applesauce
- optional: 3/4 tsp vanilla extract
- 1/4 cup (60 g) coconut oil, melted
- 1/3 cup (80 ml) maple syrup or agave nectar (sub honey if not vegan)
- 1/4 cup (38 g) cane sugar (or sub granulated or brown sugar)
- 1/2 tsp sea salt
- 1/2 cup (53 g) gluten-free rolled oats
- 1/2 cup (59 g) almond meal*
- 1/3 cup (35 g) unsweetened shredded coconut (or sub flake) + more for topping
- 3/4 cup (100 g) gluten-free flour blend*
- 1 cup mixed berries (145 g) tossed in GF flour blend (fresh or frozen + slightly thawed)
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease.
- Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to "gel."
- Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.
- 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.
- 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.
- Toss berries in enough gluten-free flour to coat and add to the mixture. Gently stir once more.
- 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.
- 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.
- Will keep covered at room temperature for several days. Freeze for long-term storage.
*If not gluten-free, sub the gluten-free flour blend for whole wheat, whole-wheat pastry, or spelt flour! Final results will likely vary from pictures.
*Nutrition information is a rough estimate for 1 of 12 muffins.
*Recipe loosely adapted from my 1 Bowl Vegan GF Carrot Apple Muffins!