Coconut berry muffins are a delicious and healthy breakfast or snack. They are vegan, gluten-free, refined sugar-free, and they use natural sugars. This muffin is a perfect balance of sweet and tart, with a rich coconut flavor. So lets get on with the ingredients.
- 3 cups (375g) ap flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup (200g) sugar
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla
- 1 1/2 cups (150g) fresh or frozen mixed berries
- 1/2 cup coconut flakes, plus more of topping
Oven 425F degrees. Line a 12 count muffin tin with muffin lines or parchment squares.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. The mixture should be pale and yellow.
Fold wet ingredients into dry ingredients. Stir until just combined. Fold in the berries and coconut flakes.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of coconut flakes.
Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.
Allow to cool for 10 minutes in the pan before enjoying.
An Important Note:
If you’re allergic to nuts, try substituting soy or almond milk for dairy and swapping almond meal with oatmeal. This will still give your bread a great texture without adding any nut-based flavor.
an adaptation of a @SallysBakingAddition recipe