Description
If you like those gigantic coffee shop muffins, you're gonna love these Vegan Coconut Blueberry Muffins! Lighter, satisfying and made with clean ingredients (and much smaller, too!)
Ingredients
Scale
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water) or one regular egg, if not vegan
- 1 ¾ cups whole wheat pastry flour
- ¾ cup unsweetened shredded coconut
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup coconut oil, softened
- ½ cup maple syrup or agave nectar
- ¼ cup sugar
- ¾ cup unsweetened non dairy milk, lukewarm ( see note 1)
- 1 to 1 1/2 cups blueberries (fresh or frozen)
- Cooking spray
Instructions
- Preheat the oven at 400F. Line a muffin pan with 12 liners and coat them with cooking spray
- Combine the ground flax seeds with 3 tbsp water In a small bowl. Set aside
- Combine the flour, shredded coconut, baking powder and salt in a medium bowl and set aside
- Using an electric mixer, beat the coconut oil, maple syrup or agave and sugar together at medium speed until creamy, 2-3 minutes. Add the milk and flax mixture and keep beating until well combined (the mixture might look curdled)
- Add the flour mixture and beat at low speed until just combined (do not overmix). Gently fold in the blueberries using a wooden spoon or a spatula
- Scoop about 1/4 cup of batter into the muffin liners (we like using an ice cream scoop or a cup measuring cup to make sure they are all the same size). Bake for 25-30 minutes
Notes
- Make sure the the non dairy milk is lukewarm. Other wise cold milk can make the coconut oil harden and it will be hard to mix.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 238
- Sugar: 14
- Sodium: 121
- Fat: 15
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
- Cholesterol: 0