1-Bowl Berry Coconut Muffins (Vegan + GF)

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Holding up a delicious gluten-free vegan Berry Coconut Muffin

Daaaang Gina. Look at that muffin. It’s so biiiiiiiig.

Stirring together ingredients for homemade simple Vegan Gluten-Free Berry Coconut Muffins

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.

Sprinkling shredded coconut over Vegan Gluten-Free Berry Coconut Muffins

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.

Muffin tin filled with our gluten-free vegan Berry Coconut Muffins recipe
Batch of Vegan Gluten-Free Berry Coconut Muffins on a cooling rack

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!

Wood board filled with a batch of our healthy Berry Coconut Muffins recipe
Batch of our simple Vegan Berry Coconut Muffins recipe on a wood board with nut milk
Delicious partially eaten gluten-free vegan Berry Coconut Muffins

I’m kind of smitten with these guys (so much so I lit’rally couldn’t stop eating them). They’re:

Perfectly sweet
Loaded with berries
Coconut flaked
& Shareable

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!

Gluten-free Vegan Berry Coconut Muffins made with wholesome ingredients
Wood cutting board with a batch of our Coconut Berry Muffins and a glass of almond milk

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!

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!
Author Minimalist Baker
Batch of homemade Gluten-Free Coconut Berry Muffins on a wood board with a jar of dairy-free milk
4.81 from 61 votes
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 (muffins)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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 (fresh or frozen + slightly thawed)


  • 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.
  • 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 you have a nut allergy, sub the almond milk for rice or hemp milk and replace the almond meal with a mix of rolled oats and gluten-free or regular flour of choice.
*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the gluten-free flour blend in this recipe.
*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.
*Recipe loosely adapted from my 1 Bowl Vegan GF Carrot Apple Muffins!

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 171 Carbohydrates: 23.8 g Protein: 2.5 g Fat: 8 g Saturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 248 mg Fiber: 3 g Sugar: 11 g

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  1. Amy says

    this is the second time I made this. Date paste was used instead of sugar (try to cut down sugar on all things I made). pumpkin puree and egg white were also used then I added whole wheat pastry flour, almond flour (don’t have almond meal) and rolled oat. added a splash of soy milk as they looked kind of dry. I used frozen wild blue berries as they have less liquid and frozen strawberries baked in my little toaster oven (350 degree). the first batch didn’t rise so I pretty much top off the second batch. it came out beautiful and sweetness is about right. love it! thank you again…

  2. Brandon Wanthal says

    Wow, these are awesome. I am catering a gluten-free wedding and will be using these for the brunch. I was convinced the batter was too wet when pouring it into the tins, yet they came out great. I used sunflower oil in place of the coconut and will probably use 2T less liquid next time (just a little little little too moist in the center) – these were spot on! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Brandon!

  3. Melissa says

    These turned out great! So delicious. I used all-purpose flour in place of both the gluten-free flour blend and the almond meal since I didn’t need the muffins to be gluten-free but they did need to be nut-free for a school event. I also used oat milk instead of almond to be nut-free. Also used frozen mixed berries in place of fresh. Would definitely make again. Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Melissa! Thank you for the lovely review and for sharing your modifications! xo

    • Fanni says

      Hi, I’m planning to make this. I already have your gf flour blend on hand. However I stopped using in muffins because it seems to me that’s (every rice flour stuff) dries out so quick.. How can I avoid that? I tried soaking for half an hour but it still dried out in a day or so. Am I missing something? :)
      Or should I just toss the ready muffins in the fridge and slightly warm before eating to have a more fresh thing? My flour seems to be quite fine ground but maybe not enough?
      I rather use oat flour for muffins lately but hats much more expensive so I’d super duper appreciate a tip on this issue.
      Thanks a lot!!
      Ps, I don’t have any issue with using the flour blend in pizza recipe for example (but that obviously sits in the fridge if there’s left over and than warmed. So I don’t end up having problems with it drying out.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, we haven’t that so we aren’t sure if it will work. Coconut flour can be quite dense, so it may change the final texture, we think oat flour might be another good option? Let us know how it goes if you try any subs!

  4. VICKY says

    The most delicious muffins ever!!!!! The kids also loved them! Used avocado oil instead of coconut and they turned out great, for anyone wondering if that substitution works.
    Will be making a lot more of these! Thank you!

  5. Anja says

    Recently switched to vegan, non-gluten diet and this is one of many recipes of yours I have tried so far. this one definitely did not disappoint. It was so good! We never finish all the muffins but these disappeared way too fast.

  6. Claire says

    This is a delicious recipe! I used frozen blueberries and Bob’s Red Mill GF flour. Has anyone tried to sub chocolate chips for berries? Already thinking about the next time I make these muffins!

  7. Amy says

    I am forever cursed with non-rising muffins!
    Sadly, this time was no different. But I did experiment a bit with this recipe when I realized my GF flour selections were all a bit scant ( I’d already invested time into the wet ingredients) and I had to improvise with a mixture of various GF fours. So there’s that. But even when I follow recipes to a T, I get tasty and sometimes soft hockey pucks.
    I had a little leftover batter after filling the muffin pans, so I took the extra and just plopped it into a small cast-iron skillet.
    I let everything bake for about 27 minutes before letting them cool.
    The cast-iron ‘muffin’ turned out like a really delicious breakfast bar!
    If breakfast bars were my intention, then success was met! My muffins-that-rise vs muffins-that-do-not-rise stats are 0-6+ at this point. So it looks like breakfast bars it will be going forward.
    That said, the flavor of this mix is so yummy! I recently just made a batch of lavender syrup and added a touch of it to the mix– delightful!
    I love your recipes and can’t wait to try the next (despite being cursed with squatty muffins) and always appreciate the creativity that goes into them. Cheers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, thank you for your kind words and for sharing your experience! We’re thinking the GF flour modifications made a difference in this case. But we wonder if it’s possible your baking powder is expired (if the flat muffins are happening with recipes that call for baking powder)?

  8. Tetiana Ov says

    These are amazing!!!
    I had some super ripe bananas to use up, so substituded them instead of flax egg and apple sause, and less sugar.
    Really really impressive!

  9. Alma says

    I made this recipe and I enjoyed with my family. Someone ask me, if they can use an egg-replacer instead of flax seed? Thank you!

  10. Amy S says

    It turns out great! I sub apple sauce for pumpkin puree (don’t have apple sauce) and reduce baking soda to 1 tsp, I found too much baking soda have that weird taste. I used the leftover almond meal from home-made almond milk with 1/2 cup whole wheat pastry flour. I ended up have 16 muffins. great for anytime snack. thank you again for another great recipe.

  11. MJ says

    I made this and it was really good, recently started making almond milk and wanted to find something to do with the almond meal I made out of the leftover almond pulp. I’m not vegan so I substituted flax eggs for reals eggs and gluten flour for real flour and they came out really well

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea, we haven’t tried with that modification, but we do think it would impact the texture. Oat flour is more dense, so if using almond flour, you will likely need to use more of it. Or perhaps try a blend of more almond flour and more GF blend? Let us know if you try it!

  12. Christie says

    I had to substitute oat milk and gluten free flour for the almond milk and flour. With these substitutions, this recipe came out pretty gummy and with a bit of an off flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie, we’re thinking the substitutions caused that. Is it possible you used a gluten free flour blend that contains beans? That can cause the flavor and texture to be off.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you modify anything else? Perhaps use slightly less oil next time. We didn’t encounter that issues ourselves.

  13. Patty Eilers says

    I made this with APF (I’m not gluten free) and mixed frozen berries (I baked them a bit longer). Very tasty–thanks for another great vegan recipe.

  14. Isabel says

    Hello! So I have a bad track record with vegan baking … I decided to try again yesterday with these muffins and they smelt AMAZING … BUT they rose a bit but then ended up concave and a bit too soggy at the bottom! NOTE: It’s DEFINITELY Me and not you!

    I have decided to be resilient and try again today but I have a few theories perhaps you can help me get to the bottom of it!

    1. My teaspoon/tablespoon measurements may be off …
    2. I think I over filled them (more than the 3/4 full instructed on the recipe)

    Do you think one of these could be the issue or do you have another theory as to where I could be going wrong?

    Thank you!!!! Im determined to get to the bottom of this and overcome my battle with vegan baking hahah

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabel, perhaps if a measurement was off that would cause it. Otherwise, what did you use for the gluten-free flour blend?

  15. Lisa says

    This is an excellent recipe; it’s absolutely delicious and foolproof (especially for a non-baker!) I’ve made it just as the recipe is written but wondered if I could use mashed banana in placed of applesauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lisa! That might work as long as you don’t mind a slight banana flavor. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it should work! We’d suggest 1 large egg. Let us know how it goes!

  16. Carly says

    I absolutely love these muffins! I’ve made them twice now, and they turned out great both times. I cooked them for 25 minutes, and found they were still deliciously moist.

    All purpose flour (instead of the GF flour blend – 1:1)
    Melted vegan butter (instead of coconut oil)

    I also added chopped apple pieces the second time, which were a fantastic addition (inspired by the notes, which mention that this recipe was loosely adapted from the carrot apple muffins recipe). I found the apple worked really well with the raspberry.

    Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review and for sharing your modifications, Carly! xo

  17. Dina says

    By far the BEST GF muffins I’ve ever had. Fluffy and light. I couldn’t believe it. I’m a huge MB fan and use these recipes all the time. I really loved the carrot apple muffins, and these are my other new fave! Here’s the modifications I made: 1 XL egg, 1 lg apple, shredded (equalled ¾ c, with juices from shredding – in place of applesauce), blueberries, lemon zest + a couple drops lemon oil, omitted coconut, for the GF flour I used Cuisine Soleil all purpose blend, and almond flour for almond meal.

    This will be my go-to muffin base for sure! So excited to experiment with other flavours.

  18. Christine says

    These muffins are amazing! I
    Make them at least once a week.
    In quarantine with husband and three college age kids (2 Vegan) , these are devoured! Always a favorite and requested often.
    I’ve used the large coconut flakes, and often substitute 1-2 overripe bananas for the applesauce. Fool proof recipe!
    Thank you!!!

  19. Bridget W. says

    BEST MUFFIN RECIPE EVER! I seriously loved these. I enjoyed how dense, moist, and sweet they were! Very easy to make as well.
    I made them blueberry muffins by using frozen blueberries. I mostly followed the recipe but omitted the shredded coconut. I opted for agave nectar, coconut sugar, and all purpose flour instead of GF flour.
    I baked mine for 22 minutes at 375 degrees and they came out golden brown and fully baked. I allowed them to cool for a couple hours and then placed them in a container for the night.
    In the morning, they were the perfect breakfast! Thank you Minimalist for another simple and amazing recipe!

  20. Lea says

    These muffins are so delicious and fluffy! I baked mine for about 31 mins and they were perfect. I did cut out all the sugar (liquid and granulated) since I am on a mostly sugar-free diet right now, and added in about 2 tsp of honey. The muffins ended up being sliiiightly savoury. Do you think the salt could be reduced or is the full 1/2 tsp important for the chemistry? Otherwise, I’ll continue playing with just a bit of honey :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would estimate 2 small eggs. For the applesauce, you could try a 1/4 cup of oil or 1/4 cup of banana? But we haven’t tried these substitutes and can’t guarantee results! Let us know if you try it!

  21. Taz says

    I made these and made a few adjustments to use more almond flour and oat flour instead of the GF Mix and I used mashed bananas instead of apple sauce. I omitted the shredded coconut and used coconut sugar instead of reg or brown sugar and they turned out amazing! Thank you for a great recipe!

  22. Libera Geller says

    These came out delicious :) I ran out of apple sauce and didn’t realize it until half way through making them so I subbed in butternut squash purée instead and they turned out great. The batter was a little thicker but, I personally found them to still have a wonderful texture and flavor once baked.

  23. Dielle says

    These receipts are wonderful I made my sister the breakfast cookies she loves them and now wants them all the time. I put my own flair and substitutions and they are still awesome n those pancakes and muffins are outta this world!! Thanks so much I even used some in the Daniel Fast!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dielle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Carla @ Foodie Digital says

    Absolutely loved these, and the recipe is very forgiving to substitutions. I subbed coconut milk for almond milk, subbed some pureed squash for part of the applesauce, used re-hydrated golden berries in place of fresh/frozen berries, and threw in a small handful of dark chocolate chips to offset the sour berries. I will be making these again and again!

  25. Rachel says

    Delicious. Made it today.
    I left out the cane sugar and felt the sweetness level was perfect.
    I ended up cooking it about 35 min since it seemed too moist still after the suggested time.
    I had ONE issue (user error) that almost made me chuck the batter in the bin…I had added my maple syrup right out of the fridge so it was cold and I added my still warm from the micro melted coconut right after. I mixed it. Busied myself measuring the oats and look back at the bowl AHH my coconut had re-hardened in the batter (I’m guessing because the maple had made the batter cold). After troubleshooting, failing, almost giving up, I put the whole thing in the microwave for a few seconds to re-melt the coconut oil and it worked and thankfully didn’t negatively affect the end result. Will definitely be making these again.

  26. Jenna says

    Really loved this recipe! Changes that I made (not vegan) – used 2 eggs rather than the flax eggs and whole milk rather than almond milk. Also used greek yogurt rather than apple sauce. They turned out very well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Next time would you mind adding a (1-5) star rating to your review? It’s super helpful to us and other readers! xo

  27. Amanda Lewis says

    Mine sank in the middle and were soggy in the middle. I followed the directions exactly and cooked them 24 minutes. What did I do wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange! And you didn’t modify the ingredients at all? Were your berries fresh or frozen? Sometimes the added moisture from frozen berries can cause them to sink…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jody. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  28. Michelle Schaefer says

    I made these tonight and they were so good! I followed the recipe as written. I’m bringing them to a get together tomorrow where a friend has done lots of eliminating to figure out allergies while nursing her newborn. So excited to have something that 1. She can actually eat 2. Tastes so good! Thank you for another good recipe! (I was nervous about how they would taste bc I could smell the baking soda while baking, but totally not an issue when eating!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a great friend! So glad you enjoyed this recipe, Michelle! Thanks so much for sharing!

  29. Erin says

    These are amazing. I’ve just had to switch to gluten free due to an intolerance for it and was looking for a recipe that would taste good. Love this recipe. I subbed sorghum flour for the gluten free blend and instead of berries I put in carob chips. Yummy. Definitely will be saving this recipe.

  30. Gitanjali Pinto says

    The Minimalist baker is my go-to recipe each week on Sunday evenings – THANK YOU!! All your measurements are perfect, the comments true to form, and the outcome plain delicious. Thank you for helping me manage my Crohns condition by giving me so many recipes. Loved both the coconut berry muffin recipe and the morning glory recipe

  31. Silkysausage says

    Husband and daughter had an overwhelming taste of baking soda and spat them out but I didn’t get that…odd. Used frozen blueberries with no problem with consistency.c

    Could do with

  32. Drea says

    These came out way too wet. Had to throw them out, which hasn’t happened to me with a recipe in a while and never with a Minimalist Baker recipe.. very disappointed.

  33. Liv says

    I made these twice and they are delicious! They’re so moist and flavorful. I wanted mine less sweet, so the second time I made them, I skipped the 1/4 cane sugar and left everything else as written. I saw no difference in texture. They are my family’s favorite breakfast food. Thank you!

  34. Janet says

    I made this with a frozen smoothie mix of berries bananas & coconut. I also used 2 grated apples in place of the applesauce, using regular milk and real eggs i excluded the apple cider vinegar.. they came out great. Moist and sweet I was really happy with the non gluten-free crumbling of these.
    I liked these so much I used the recipe to reconfigure them as savoury muffins. I had 1&1/2 cup of frozen gluten-free potato & corn patie mix which together with goat cheese and a pinch of cumin I used as flavour.
    I used real eggs and 2 cups of Greek yogurt to make up all the wet ingredients quantities, keeping the dry ingredients the same (no sugar obviously). I added 1 tsp of xanthan.. omg ? they were a triumph. Your recipes are so solid.. I mean reliable and dependable that i trusted it to work with a reconfiguration so long as I kept wet and dry ingredients quantities in proportion! Wonderful..thank you thank you ?. Janet from Western Australia ??

  35. Melissa says

    Wow. Wow. These are soooo good! I substituted honey for maple syrup, brown sugar for the cane, rice milk for the almond milk and oat flour instead of almond flour (almond allergy). After about 22 minutes they seemed done, I pulled them out, let them cool. 15 minutes later as I transferred them to the cooling rack they seemed kind of soggy on the bottom. But, I waited and let them cool another 30 minutes or so and they were AMAZING! I mean…maybe the best GF muffin I’ve ever had. Thank you, thank you, thank you.
    Your recipes are so easy, understandable and approachable for a non-cook. You’ve inspired me to enter the kitchen with a giddy-up and give it a go. My husband is in heaven. If it’s my night to cook, you’re my go to resource. Your recipes have yet to disappoint and I enjoy following them – PLUS – great feedback and sub recommendations by your readers. Thanks ALL!

  36. Cindy says

    Made this and my hubby brought some to work. Everyone loved them and I am giving the recipe to one of the ladies at his work. Going to try the banada almond meal muffins right now. Thanks for all your great recipes.

  37. Mel says

    I love this recipe, but it is even better with lemon rind! A must have.
    I also don’t add the gradual sugar and halve the maple syrup which makes it much better – the berries are sweet enough.
    Any milk works too – we are vegan

    Thank you so much for this recipe – an absolute favourite of mine. It is fiddly and time consuming but I make a double batch and freeze – worth it.

  38. Carrie says

    I’ve tried making these muffins twice, following your instructions carefully, and both times they ended up being too wet. This time I baked them an extra 10 minutes (34+ minutes total) and they were still too wet in the middle. Do you have any advice? Thank you!

    • Cindy says

      Hi Carrie – When I used dried fruit (cranberries), I found they turned out perfect but when I used fresh fruit (raspberries) they were wet.

  39. Allison Sribarra says

    I love these muffins! My daughter’s birthday is coming up and she is asking for a blueberry cake. I’d love to adapt this recipe for cake. Can I just prepare the same and do a cake pan instead?

  40. Lizbee says

    So delicious!
    I had to make a few adjustments, as I’m not GF (subbed all-purpose flour), can’t eat almonds (subbed oats plus a little flour), and my husband won’t eat flaked coconut (more oats again). Also added some lemon zest as I figured something would likely be lost in skipping the shredded coconut. Yum!
    I found they stuck to the paper even after cooling over an hour. Maybe because of my substitutions, maybe I have sun-par paper cups…but next time I’ll just grease the muffin tin instead.

  41. Becca says

    Sorry ignore my last question as I have seen another user already say they made this with oat milk :) cant wait to try them tonight.

    Many thanks

  42. brittany kleinschnitz says

    I am in the process of making these presently… and mine seem to all have sunken in the middle :( They are not as dense as yours, but the mixture certainly was between thick and pourable. I’m using a small convection toaster over, which maybe is part of the problem. ALSO – I used all almond flour as the gluten free flour option. Where’d I go wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Sinking muffins can be caused by 1. over-beating the batter or 2. Oven temperature, if your oven temp. is too high, this can cause the muffin to rise too quickly and then sink. So it could have been your convection toaster oven. Better luck next time!

  43. Julie says

    Wow. These are the best “clean” muffins I’ve ever had. For the flours I used 1 cup oat flour and 3/4 cup spelt. Delish!

  44. Laurel says

    Made these today for my teen who has recently turned vegan. So good! They were a little moist, so I might cut back on the applesauce a bit or cook a little longer, but very tasty! These will be great breakfast options for school. Thank you!

  45. Adele says

    This a WONDERFUL berry muffin recipe! I made them last night and today only one remains (I made a half batch). I only had blackberries on hand, and I did a tiny bit of tweaking (I used a 1:1:1: ratio of almond flour:flour:oatmeal, maple syrup as sweetener). But part of what makes this recipe (and many of the recipes on this site) so great is the ability to easily personalize it to one’s particular tastes. I’ve already passed this recipe along to my muffin-making best friend, who I believe is going to make it today :)

  46. Maria says

    I just tried this recipe. So delicious! Like all other recipes I tried from this site :-) Do you think this batter could be used to make a cake in a loaf pan just adjusting baking time? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria! We haven’t tried this one in cake-form but if you’d like to give it a go, this is what I would do: Assuming the batter fills your 8-inch cake pan more than halfway but not completely full, I would go with a lower temperature of 350 degrees F and start checking the cake at 35-40 minutes. A lower temperature but longer baking time will help keep the cake from rising too much in the middle and baking more evenly. Report back on how it goes + hope this helps!

      • Maria says

        It went great! I baked it for 37 minutes, but maybe other people will have to bake it for longer if they try because my oven is very “powerful”. I added frosting on top and turned it into a mini birthday cake for my 2 year old! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could try an additional 1/4 cup of applesauce, a 1/4 cup of vegetable oil or 1/4 cup of banana? I haven’t tried these substitutes but if you do, report back on how it goes!

  47. Louise says

    Yum, these are delicious!
    I baked them, then left them to cool as I went out for a run … once I got back I had to try one, and then another, and then a third :-O
    At that point I put the remainder in the freezer for safekeeping :-D
    I used defrosted frozen cherries as my fruit (as that’s what I already had in), I think next time I will use either smaller berries or cut cherries into pieces for a more even distribution of fruit.
    PS Thanks for the weight measurements too, I’m from UK and it definitely helps me bake more successfully :-)

  48. Anusooya says

    Hi. If I have flaxseed powder. Should I be using the same amount of flax seed as recipe ? Feeling unsure about quantity.

  49. Sonya says

    Just asking (for my kids) anyone try using this base recipe and instead of berries maybe use chocolate chips? The base looks like it would be easy to substitute, making my first batch now with blueberries:) Thanks for all the yum recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I definitely think chocolate chips sound like a good idea, next time give it a whirl and let us know how it goes!

  50. Nicole says

    These muffins were delicious! Super moist and flavourful and just the right amount of sweetness.

    However, they didn’t really rise so there was no classic muffin top/dome. Looking at the photos in the post, I see that perhaps they aren’t supposed to rise so much? (Mine looked very similar to the ones in the photos). What are the reasons for this? My husband asked why they didn’t look like Starbucks muffins and asked if that’s the way they were supposed to look. Then he ate one, then another and said how scrumptious they were!

  51. Maeve says

    I LOVE these muffins! I have been baking healthy treats to send to school with my children and have found most gluten free treats are a disappointment. My boys really love these and will look forward to eating them at lunch time. So glad I made a double batch! Thanks?

  52. Abby says

    I had some extra unsweetened coconut flakes to use up, so I decided upon this recipe. And, it was delightful! These muffins are so moist and not overly sweet. I only ate one, and was craving another – haha! Thanks so much!

  53. Kirsten says

    I made these last night with the delicious Canadian saskatoon berries… seriously the best gluten free muffins to date! Delicious fresh out of the oven, and just as good days later… ready to make my 2nd batch this week – THANKS! Always pumped about GF recipes that don’t compromise taste!

  54. Jennifer Johnston says

    We live in the PNW and came back from berry picking rich with fresh marionberries and raspberries. I wanted a (relatively) healthy option for packing away some of this delicious bounty in a breakfast muffin. Substitutions: chicken eggs for flax eggs, a 3-way combo (equal amounts) of oat flour, coconut flour and whole wheat pastry flour for the GF flour, flax seed meal, and cut brown sugar in half. Could have easily gotten away with only the maple sugar as sweetner. OMG. LOVED these muffins. Dense, perfect balance of sweetness, beyond moist, oozing berries. Kids loved these muffins. Don’t consider making anything less than a double batch but then be advised to deep freeze the second batch and lock the freezer before you eat 24 muffins in 2 days.

  55. Kari says

    Just made them and my husband and 4 year old and I all loved them! Yea! My 4 year old loves blueberry muffins but store bought ones are too sweet and I’m sure have way more sugar than I want him to have. So these were perfect. I loved the combination of almond/gf flour/oat. These will be a regular at our house now!

  56. Erica says

    Hello Dana!

    I would LOVE to conquer these muffins but I have a dear friend who is on a prescribed GAPS diets. Any chance we could substitute the cane sugar, oats, and the gluten free flour to make it total grain free? Sorry for the hassle! :(

    You are amazing. Sincerely, Erica.

  57. Hannah says

    I made this for a work breakfast as “breakfast bites”, as opposed to muffins, and they were a hit! My coworkers are always a little skeptical of what I bake, but these were all quickly eaten!

    I used Whole Wheat Flour instead of GF Flour and Almond Meal, but they still turned out amazing! I love the trick of coating the frozen berries in flour.


  58. Stacy says

    I am having a lot of trouble with this recipe. It takes 2 hours to make and I’ve made it twice already so the waste of time is frustrating. I just don’t understand what I am doing wrong. The first time I used frozen berries and I forgot to coat them in flour so it made sense that the muffins were too wet and falling apart. The second time however I followed the recipe to a T. I measured everything precisely scraping across the top of the measuring spoons and cups. I used fresh blueberry muffins and tried to coat them in flour but of course because they were blueberries not a lot stuck. I made sure to get them as well “coated” as I could regardless. I was expecting much better results from that attempt but the muffins still came out soggy. My husband wouldn’t even taste one :( I really want to show him how delicious eating vegan and gluten-free can be! Please help!

    • Stacy says

      I used homemade almond milk and homemade almond flour maybe that was the issue? I think my almond flour is good though. I made it by blanching almonds then peeling the skins off then drying them out completely in the sun then grinding them up.

  59. Sara says

    I made these muffins today after reading many reviews that though absolutely scrumptious (which they are!) were a bit difficult to cook through.
    So here is what I did to remedy that situation
    (Especially since it is difficult to have a recipe turn out fluffy, perfect products when it’s gluten free and vegan)
    The flax egg I didn’t have a consistency thick enough to what I usually use, I added 1/2 to 3/4 a tsp more ground flax seed.
    I reduced the coconut oil and applesauce by about 1 1/2 tsps and 1 tbsp, respectively.
    I also chose to reduce the amount of almond flour used (1/4 of a cup) and replaced the remaining 1/4 cup with coconut flour.
    I used coconut sugar as opposed to the turbinado and agave syrup as directed.
    (Note* I also did not use rolled oats, as I did not have them, this I replaced with a GF flour mixture)

    **defrost berries completely if you are using frozen ones** the taste of frozen berries that I used is still phenomenal, but if I had not completely defrosted them I believe it would have lead to some serious issues with cooking-through.

    The consistency of the ‘batter’ was different than directed–it was holding together well, thick and fluffy, but was not by any means running the way a ‘batter’ would. It was almost bread-like.
    I *carefully* scooped out the batter using a spoon, lightly shaping the muffins into the tins, careful not to compress the fluffy-dry-but-moist muffin mixture.

    The results were Phenomenal!
    Though just slightly, slightly crumbly at the top, this muffin was cooked at directed and beautifully moist and light.
    The slight crumble at the top was actually a delightful pairing to the extra coconut sugar I sprinkled on top.

    I hope this helps anyone!
    I love your blog, and your recipes, you are an inspiration–thank you for everything you do!

  60. Anne says

    It is a hard choice, because there are just so many great ones, but this is my absolute favourite of all you muffin recipes.

  61. asgoldberg says

    These were awesome!!! My color of my muffins changed they were more blue than brown but still delicious! Already scarfed down two haha.

  62. Anneliese says

    These may be the best muffins I’ve eaten. Subbed applesauce for bananas and the oats with more flour and they are STUNNING. Thank you!

  63. Yanic says

    Hey there! I think I’ve made these muffins 100 times now and every time, I tell myself I’M gonna leave a comment about your “sticking to the paper” part.

    Have you ever tried silicon muffin cups? Cheap and completely slip off. No matter how hot or cold. They make the most perfect muffins every time and are earth friendly!

    Just thought I would share!

    Thanks again for a great recipe.

    • Stacy says

      I just found a fantastic substitution chart on Pinterest that says to use 1 tablespoon of chia seeds and 1/3 cup water to sub for 1 egg. It also had measurements for flax, banana, applesauce, and a couple other things you can use instead of eggs!!

  64. Anne says

    Suggestions for getting more rise out of gluten free flours? These were amazingly delicious but flat on the top. Would xanthan gum help?

  65. Anne says

    Just pulled these out of the oven and they look great. I am a fan of your muffins. Tomorrow I’m going to try those blueberry scones you posted. thanks for all the great recipes! Okay, waited a few minutes and had to try one. OMG! amazing. Fruit filled without being jammy. just great.

  66. Stacy says

    How do I adapt the recipe if I use date syrup instead of sugar? I want to make this recipe and it will be my first time trying date syrup. Thanks

  67. Yanic says

    Oh, I’ve made these so many times now, but never left a comment, Needless to say they are sublime!
    This time though, I was out of GF flour (only had about 1/2 a cup left) and subbed the last 1/4 cup with buckwheat flour. Tastes ammazing Gives the whole thing a slight nutty flavor. :-) Thought I would share!

    Thank you for another amazing recipe.

  68. nancy says

    These are my go to muffins! So moist and delicious. I’ve won over my friends and family who don’t realize all the great ingredients I’m feeding them. I use chia egg instead of flax, and sometimes I use cherries instead of blueberries. Your almond meal cookies are my absolute fave. There is no other cookie in comparison! Thank you for sharing your recipes.

  69. Donna D. says

    Just made this with some strawberries I had left over from when I made green drinks this late fall. The whole place smells yummy. Can’t wait to try one!

  70. PTally says

    These muffins are so delicious. They were easy to make and I substituted grounded oats for the almond meal, and oat milk for the almond milk. I will definitely make these again.

  71. Vera says

    I made these muffins last night:)) they are sooo yummy!!!! They are gone 12 hours later,the only thing I changed I put fresh berries since I had them.
    Tomorrow making your pb& j muffins,can’t wait :) thank you for the awesome recipes!!

  72. Aimee says

    These were a nice breakfast muffin, but I changed a lot of the ingredients so I don’t know how relevant my feedback is! I used pureed pumpkin instread of applesauce, AP flour instead of GF flour, canola instead of coconut oil, coconut flour instead of coconut shreds, and extra oats/flour instead of almond flour.

  73. Rachel says

    Just made these, and I’m really impressed! I did strawberry with slivered almonds. I’m thinking of trying a different combo next, and using mashed bananas instead of applesauce. Mine were also just a little too moist, so I’ll probably cook them 5 mins extra next time. Thanks for a great recipe!

  74. Brigid says

    These are a big favourite in our house for breakfast. I love that I can give them to my little baby and they also please my husband who has a very sweet tooth.
    One of the best things about your blog is the guilt-free delicious cakes! I’m a cake girl, can’t live without the stuff.

  75. Channing says

    These taste delicious & my fam loves! But each time I make them they fall & are extra gooey. suggestions???

  76. xena says

    I thought nothing could beat your carrot muffins – well, I was wrong. These were absolutely delicious. Hubby ate 3 in one sitting. Clearly, will have to make these again. I also want to say how much I appreciate your notes on substitutions – I do not use GF flour and instead subbed in spelt and the texture and taste were phenomenal. Thanks for another great recipe Dana!

  77. nicole says

    Making these now…. they smell lovely but at are taking over 35 minutes to bake! look lovely and done on outside but are total goo on inside… I also used, partially defrosted berr ies, perhaps make sure berries are totally defrosted before making this. If they ever finish baking, will post more.

  78. Heidi says

    I had the foresight to double the batch and freeze these for quick breakfasts and snacks. I’m so happy I did because these are the most delicious muffins I’ve ever made. I made a few tweaks to the recipe because i’m not vegan or gluten free (used real eggs and whole wheat flour and more oats). Simply delicious. Thank you!! (My dog is also going nuts for them!)

  79. Zan says

    Hi – I think if I am not losing my mind the ingredients have vanilla but instructions don’t fyi. DELICIOUS!

  80. Alexandra Lopez says

    Greetings from Spain!
    I love you blog, it is such an inspiration to me… Great recipes and great tips!
    I tried these muffind this morning but I had the took ages to cook and did not cook properly “on the inside”. I used frozen berries, do you think that could the reason?


    • Heidi says

      That is probably a safe guess. I just made them too but used fresh blueberries that were hours away from going off!

      • Ayaka says

        It came out fine :)

        Muffins were a little too moist, probably because I made it in bigger serving size & less quantity?? (I am not sure but I did bake them longer than suggested)

  81. Firas says

    These were delicious with a few modifications. I used flaked coconuts in and on top of the muffins rather than the shredded coconut. I also added more oats to the topping. The taste as the recipe is listed is ok and I felt like they are missing a kick. So I added cinnamon and walnuts in the topping, and that stepped them up a few notches. In addition, 1/4 cup coconut oil is a bit much. The muffins were leaking with oil when I took them out of the tins. Perhaps because it’s coconut oil? But next time, I’ll try 1/4 c coconut oil minus 1 tablespoon.

      • Eli says

        It was way too much coconut oil for mine, too. They looked great in the pan, but when I removed them the paper baking cups were soaked and there was a puddle of oil in the bottom of the muffin tin. I used whole wheat flour, but didn’t make any other modifications. I wonder if different brands of coconut oil produce different results?

        They’re too messy to use as the lunchbox snacks I’d intended, but the taste is great. They remind me of berry cobbler. Yum…

  82. Daisy says

    hello love the muffins, but what’s the purpose of mixing the almond milk with the vinegar and why let it sit?

  83. Kelly says

    I made these for a school potluck and the kids (first and second graders) went bananas over them, fighting for the extras, haha. Super yummy and we are trying the apple carrot version today! My daughters can’t eat gluten or dairy so the GF + vegan recipes are so very much appreciated!!

  84. Alexandra says

    I LOVE your site; I have one child that’s dairy/egg allergic and one that’s gluten/grain, so your recipes are a lifesaver! Not to mention delicious! However, since little man can’t have oats, I’m hesitant about trying this recipe as I’m not sure what to replace them with. More gf flour? grits? He can have rice and corn, but no other grains…

  85. Yized | Novojun says

    These look perfect for breakfast! As soon as I get my hands on all the ingredients, I’m making them! :)

  86. Terry says

    I tried this recipe this morning for the first time – I substituted dairy milk, since I had no Almond and did not add the cider vinegar because I wasn’t sure. I also used a combo of oats and Whole Wheat White flour instead of the Almond Meal and GF Flour. Here is the result!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry you can’t post photos but I’ll trust they turned out delicious! Thanks for sharing!

      • Terry says

        Yes, Dana, I LOVE them! I have been dabbling with healthier versions of things since the early 80s. It is so nice to have lived through a time where recipes have evolved that can be healthier, taste great, and look wonderful! I was impressed that mine looked just like yours – a little coconut on the top with the raspberry in the middle. I may have to make these on a regular basis! I love your blog and your recipes. I also make your 5 ingredient granola bar (the one with dates, almonds, honey, peanut butter, and oats). We use them when we work out for a quick pick me up or recovery.

  87. Lynn | The Road to Honey says

    Dang Gina! These muffins look so good. And what a sweet, little hubby woo-ing you with a constant stream of delicious breakfast morsels. He’s a keeper.

  88. Sarah says

    Hi there!

    These look great! I am GF, and so this recipe makes me so excited! Could you tell me what gluten free baking blend you use? Thanks!

  89. Christina @ The Beautiful Balance says

    That’s amazing that he made you muffins, what a keeper! This fluffy bits of goodness are right up my alley. Give me coconut and fresh berries and I’m in!

  90. Rebecca says

    These sound wonderful! As a non-vegan, would you mind a suggested cow milk and chicken egg ratio?

    Thank you as always for the wonderful recipes!

  91. dishing up the dirt says

    Now that farm season is creeping up on us I need more quickie breakfasts/snacks like these muffins to fuel us for a day in the fields. These fit the bill! yum

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would be honored to have these muffins fuel that wonderful hippie farming you guys do! Let’s meet soon, OK?!

  92. Sabrina says

    I’m so going to bake these tonight!
    And thanks a lot for the measurement in grams, makes it so much easier for us Europeans. :)

  93. Nicole {VeganShowOff.com} says

    These look delicious, and of course healthy! Perfect to serve at an afternoon tea party, if I had afternoon tea parties, that is!

  94. Alexa [fooduzzi.com] says

    These sound wonderful! I love muffins, and the fact that you made it vegan AND gluten free? Perfect!
    I need some of these summer berries to get me through the rest of this bitter cold Pittsburgh is going through right now!

  95. Jason @ PlentyOfZest says

    John’s a lot smoother than me: my wife likes to remind me how I stood munching on a muffin (blueberry IIRC) when we first got together and didn’t offer her a single bit! In my defence, we were still in school, so I was quite naive :). Anyhow, I’ll be adding these to my growing list of coconut desserts to try!

  96. Medha @ Whisk & Shout says

    I laughed because when you opened with a “Gina,” I was all like, “What happened to Rhonda?! Is she chopped liver now?!” And then I laughed again when you gave Rhonda a conciliatory mention. You’re too funny :) Love these mushrooms. They remind me of this great granola my dad gets every Sunday morning, which is chock full of dried berries and coconut. Yum!

  97. Stefanie @ Sarcastic Cooking says

    Love me some Gina and/or Rhonda cracks. Is that inappropriate since you opened with a booty innuendo? Hahhaha! Anyway, love the customizability of these and that dark and chewy exterior.

  98. Matea says

    Coconut oil goes so well in muffins! Can’t wait to make berry muffins :)
    The photos are AWESOME! How do you manage to make the background so white? Magic? I knew it ;)

  99. Andrea says

    Those look amazing! I heart blackberries and totally giggled at your parks and rec reference (lit’rally the best show I have EVER watched)
    Ps. I am doing your food photography course and learning so much! Thank you!

  100. Sam @ PancakeWarriors says

    Yum these muffins are huge. I love the berry/coconut combo, it’s perfect for Sunday Brunch or weekday breakfasts!! The ingredients here rock! Thanks for sharing!

  101. Abby says

    Oooh! These muffins, Dana! I adore berries, and totally love that these are vegan/gluten free. And 1 bowl?! Seriously!! I’m gonna bake these ASAP. :D

  102. Elizabeth at Pineapples and Polka Dots says

    yum! These look like they’d be a great way to start the day. I love recipes that are easy to customize, as you pointed out here. Thanks for sharing!

  103. Melanie @ Carmel Moments says

    Coconut and berries? Why yes please! Perfection.
    Pinned to our Coconut Obsession Board.

    Happy Tuesday!

  104. jenna @ just j.faye says

    I’m looking to switch up my snack game during the work week. I think I would get excited about snack time everyday if I had one of these waiting for me!