These coconut blueberry muffins are made with gluten-free flour, shredded coconut, coconut sugar, coconut milk, coconut oil and apple sauce. The combination of shredded coconut, coconut sugar, coconut milk and coconut oil give you as much coconut flavour as possible. They are so moist, tender and delicious. Top them off with more blueberries, coconut chips and tons of crunchy granola and you’ll be in heaven!
Coconut blueberry muffins (vegan & gluten-free)
These coconut blueberry muffins are so moist, tender and delicious. Top them off with more blueberries, coconut chips and tons of crunchy granola and you’ll be in heaven!
- 2 cups gluten-free flour
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar or raw cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 100 g apple sauce
- 1 cup coconut milk
- 1/2 cup coconut oil
- 1 cup fresh blueberries
- 2 tsp pure vanilla extract
- 30 g granola
Preheat oven to 170 celsius. Prepare the muffin tins. Set aside.
In a medium bowl, whisk together flour, shredded coconut, coconut sugar, baking soda, baking powder and set aside.
In a large bowl, combine coconut oil, apple sauce, vanilla extract and coconut milk. Mix flour mixture to wet mixture and use a fork to combine. Gently, fold in blueberries.
Scoop muffin batter into prepared muffin tins. About 3/4 full. Sprinkle each muffin with the granola. Bake at 170 celsius until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25-30 minutes.
Remove muffin tins from the oven. Let muffins cool for 5-10 minutes before enjoying.