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:
Tender
Moist
Perfectly sweet
Loaded with berries
Coconut flaked
Wholesome
Satisfying
& 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!
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)
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 (fresh or frozen + slightly thawed)
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.
- 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, vanilla (optional), 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.
Notes
*You can substitute an equal amount of our NEW 1:1 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!
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 ??
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!
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.
kathy says
I just made my second double batch of these. They are delicious and nutritious!
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.
Thanks for sharing your subs and tips, Mel!
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.
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?
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.
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
Becca says
Hi, do you think I can use oat milk instead of the other milk options listed? :)
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?
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!
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!
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!
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 :)
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
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!
Allison says
I dont have flaxseed or flaxseed eggs, what can i substitute with?
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!
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 :-)
Anusooya says
Hi. If I have flaxseed powder. Should I be using the same amount of flax seed as recipe ? Feeling unsure about quantity.
That’s what I use. Flaxseed meal. That should work!
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.
I definitely think chocolate chips sound like a good idea, next time give it a whirl and let us know how it goes!
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!
Michelle says
Just wanted to say what a great recipe this. So delicious and moist. Thanks!
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?
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!
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!
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.
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!
Bec says
Could I use rice or coconut flour instead of the gluten free or mix them together?
Not sure! But if you give it a try, let me know!
Jully says
Can I use raspberries instead of blueberries? I love your recipes ❤️
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.
Amy says
Can I use lactaid milk instead of almond milk?
That should work!
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.
Thanks!
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.
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!
Stacy says
This sounds like it would solve my issues! I will try replicating what you did next time thank you Sara!
Stacy says
Hi Thank you for the recipe!! Would it be ok if I just omit the sugar?
Thanks:)
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.
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.
Anneliese says
five stars!
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!
Anne says
Interesting idea for the oats, this you mill them into a flour?
Stacy says
No the recipe just calls for straight rolled oats:)
Stacy says
That’s a great idea to sub bananas for applesauce. Brilliant.
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.
nina says
would i be able to substitute chia seeds for flax seeds? thank you! x
I think that should work, but I haven’t tried it myself. Good luck!
Stacy says
Flax eggs are a thing. I have never heard of chia eggs tho so idk… Did you try it??
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!!
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?
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.
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
I’m not sure as I haven’t tried that.
Stacy says
Ok thanks. I made them with the date paste and it did come out too moist. So next time I will have to use more GF flour or rolled oats. Otherwise very tasty.
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.
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.
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!
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.
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!!
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.
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!
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.
Channing says
These taste delicious & my fam loves! But each time I make them they fall & are extra gooey. suggestions???
Hmm, perhaps bake a little longer and add more flour?
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!
haha, so kind! Glad you enjoyed these!
Lara says
Love this recipe! Could you sub apple sauce for banana?
I think so! Let me know how it goes if you try it!
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.
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!)
Zan says
Hi – I think if I am not losing my mind the ingredients have vanilla but instructions don’t fyi. DELICIOUS!
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?
Thanks.
Alex.
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
Can I use dried blueberries instead of fresh/frozen berries??
I think so! Report back if you do.
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)
Gaby says
Can you sub the almond milk for coconut milk?
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.
Thanks for the tips! Glad you enjoyed them, Firas.
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…
Daisy says
hello love the muffins, but what’s the purpose of mixing the almond milk with the vinegar and why let it sit?
It makes it into a “buttermilk” like consistency.
Bronte says
I think my berries kept defrosting in the oven – my muffins came out soggy and undercooked :(
Jessica says
Made these yesterday and they disappeared quickly! Delicious!
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!!
Danielle says
I just made these and they are delicious!
Yay! Thanks for sharing!!
Jen bonter says
Would you suggest coconut flour or oat flour?
Lisa says
These muffins are incredibly delicious!
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…
Yized | Novojun says
These look perfect for breakfast! As soon as I get my hands on all the ingredients, I’m making them! :)
Terry says
Photos: (can I attach?)
Won’t allow me to post photos – sorry! They look surprisingly very close to yours!
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!
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.
Such great news! Thanks for sharing, Terry!
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.
haha, thanks Lynn!!
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!
stacey says
that dang Ginaaa was read in martin lawrences voice in my head
As it should’ve been ;D
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!
Total keeper ;D
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!
I’d say 1 large egg!
Same cow milk as almond milk! And always sub 1 small chicken egg per flax egg, just for reference!
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
I would be honored to have these muffins fuel that wonderful hippie farming you guys do! Let’s meet soon, OK?!
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. :)
Trying to incorporate that more now! Glad it helps!
Anna says
These look scrupmtious <3
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!
CakePants says
These look marvelous and oh-so-moist! I think these are my soon-to-be new favorite muffins :)
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!
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!
ha! Always share food with your partner. Lesson learned! Hope you love these muffins!
Les @ The Balanced Berry says
These look heavenly! Berries + coconut…it really doesn’t get much better than that!
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!
haha yes! Glad you know Rhonda on a first name basis now. She’s my favorite pain in my side ;D
Kendra {Open Spaces} says
Yum yum yum! I am such a muffin lover so finding a tasty treat like this is fantastic ;)
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.
i think we just became friends. butt jokes ftw
Madeline | My Fitter Life says
i think I have all the ingredients on hand, might try this tonight :)
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 ;)
white balance! And brightness / contrast :D
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!
oh yay! Thanks for supporting us. Hope you’re learning a lot!
Katrina @ Warm Vanilla Sugar says
One bowl muffins are absolutely a good idea! I’ll take a whole pan of these, please!!
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!
Thanks Sam! Hope you give them a go!
Cassie says
Yummy yum yum! These look like delectable oat bran muffins, but they sound even better!
Ilona @ Ilona's Passion says
Looks so delicious! I will definitely give it a try! Pinned it..
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
Yay! Hope you love them, Abby!
Millie | Add A Little says
These look amazing and I love the combination of coconut and berries!
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!
Melanie @ Carmel Moments says
Coconut and berries? Why yes please! Perfection.
Pinned to our Coconut Obsession Board.
Happy Tuesday!
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!
Tina says
We made these and they were just mush – although they did have a great taste . Where did we go wrong?
Tina says
Oops….we missed the part about waiting until completely cooled. So much better on day 2.