Gluten-Free, Sugar-Free, Vegan Blueberry & Coconut Muffin Recipe
- MemoirsofaMountainGirl
- Jun 8, 2020
- 2 min read
Updated: Jun 12, 2020
Gluten-Free, Sugar-Free, Vegan Blueberry & Coconut Muffin Recipe
As my cleanse continues, so does my quest for discovering delicious (edible) vegan, gluten-free and sugar-free treats. Because I crave treats and muffins are one of the easiest and quick recipes to rustle up, I like to bake a batch at the weekends, and freeze half of it for when the sweet notions comes on. Whilst these are made without any refined sugars or dairy, they are still delicious – and GUILT FREE! The even better news – this is another one-bowl wonder. No stress, no hassle baking.
Total Prep and Bake Time: 35 - 40 Minutes
Difficulty: Easy
Serves: 12 Muffins
You will need a muffin tray, some muffin baskets and a large bowl for mixing
Ingredients:
240 grams gluten-free flour blend
60 grams gluten-free oat flour (or finely ground rolled oats)
100 ml Coconut Milk
100 grams Desiccated Coconut
100 grams coconut sugar
2 tablespoons baking / bicarb soda
1 tablespoon baking powder
1 teaspoon sea salt
60 ml melted coconut oil
1 tablespoon of vanilla extract
2 tablespoons of organic maple syrup
2 tablespoons of sugar-free apple sauce
1 small punnet (150 grams) of blueberries (Fresh or frozen)
40 grams coconut shavings
Method:
Pre-heat the oven to 180 degrees C
Add the flour, oats, baking powder, bicarb, salt, desiccated coconut and coconut sugar to a large mixing bowl
Now add in the liquids – Coconut milk, coconut oil, Maple syrup, apple sauce and vanilla extract and mix together in the bowl
Lastly add in the blueberries, and mix through the batter with a wooden spoon, keeping a handful aside for decorating
The batter should be a wet mix (not too runny but not like dough) so a thick-ish consistency. Add a splash more coconut milk as necessary if you feel it is too dry / sticking when mixing. Taste the batter to see if it is sweet enough for your liking – if not add a sprinkle more coconut sugar or syrup.
When the muffin mix is ready, add directly to the baskets in your muffin tray, filling them.
Decorate by adding a couple of blueberries to the top of each muffin and then a sprinkle of the coconut shavings. (If you don’t have coconut shavings you can use desiccated coconut.
Now place in the pre-heated oven for 15 - 20 minutes or so until risen and golden brown on top - being careful not to over bake as you don’t want them dry out
After 15 minutes remove the tray from the oven and poke through the middle of one of the muffins with a skewer to test if it is cooked through. If the skewer removes cleanly without any dough sticking then you are good to go.
These are delicious served warm straight from the oven but will keep for a few days in a container or freeze half of the batch and consume within one month.
Tip: You can make these as sweet or as savoury as you like – they are great for a breakfast snack or an afternoon sweet treat.
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