Mixed Berry Muffins With Toasted Coconut (gluten-free)

These mixed berry muffins with toasted coconut are gluten-free, loaded with healthy fats and protein, and much lower in sugar than traditional muffins. Well go so far as to say we think theyre some of the tastiest, heartiest muffins you can make! Theyre perfect for long stretches when you need a substantial snack, one-handed nourishing eats (we see you new mamas), and breakfast treats. Youll find yourself making them again and again.

This post was first published on February 17, 2015 and was last updated on January 17, 2020.

What Ingredients Do You Need To Make Mixed Berry Muffins With Toasted Coconut?

• 2 cups unsweetened, shredded coconut
• 1 cup almond meal
• 1 cup oat flour (gluten-free if preferred)
• 1/2 cup raw sugar
• 2 teaspoons baking powder
• Pinch of salt
• 3/4 cup coconut milk
• 4 large eggs
• 1 1/2 teaspoons vanilla
• Zest of one lemon
• 2 cups berries of your choice, fresh or frozen
• Oil or butter for greasing the muffin tin

How Do You Toast Coconut?

There are two main methods to toast coconut in the oven, or on the stove top in a skillet. We prefer the stove top method in order to keep an eye on the coconut as it toasts. Simply preheat a skillet over medium-low heat, add dry unsweetened shredded coconut to the pan, and stir the coconut frequently until the coconut is fragrant and golden.

Frozen Berries Vs Fresh

Of course we love fresh berries in the height of summer, but when the weather turns cold, frozen berries are an excellent option for baking! We prefer to add frozen berries to our mixed berry muffins straight from the freezer. Frozen berries require a little more elbow grease to stir into muffin batter than fresh, however, thawing frozen berries makes them a bit mushy, and they also lose a lot of their juice when thawed. Fresh berries, or berries straight out of the freezer are your best bet.

Baking This Recipe In An Alternative Tin

Weve made these muffins a half-dozen times in the last little while, and we keep returning to them because theyre simple, quick, and they taste bonkers good! You could try baking the mixed berry muffin batter in a standard loaf tin or even a cake pan if you want; We prefer muffins as a pack-and-go individual option. If you do bake the muffin batter as a loaf, or cake tin, please note that baking times and end results will vary.

Want More Muffin Recipes? Try:

Buttermilk Raspberry Muffins

Vegan Chocolate Zucchini Muffins

Mini Pumpkin Cranberry Muffins

Morning Glory Vegan Carrot Muffins

Cranberry Citrus Oat Muffins (vegan)

Looking For Gluten-Free Baking Recipes? Weve Got You:

Vegan And Gluten-Free Chocolate Chunk Ginger Cake

Gluten-Free Pumpkin Biscuits With Cheddar And Green Onion

Gluten-Free Oat Crackers

Gluten-Free Sourdough Bread

Yield: 12 muffins

Berry-Packed Macaroon Muffins

Print

Berry-packed, loaded with healthy fats and protein, and much lower in sugar than traditional muffins, these berry-packed macaroon muffins are some of the tastiest, heartiest muffins you can make. Perfect for long stretches where you need a substantial snack, one-handed nourishing eats (we see you new mamas), and breakfast treats. You'll find yourself making them again and again.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• 2 cups unsweetened, shredded coconut
• 1 cup almond meal
• 1 cup oat flour (gluten-free, if preferred)
• cup raw sugar (I've also made them with regular organic sugar)
• 2 tsp baking powder
• Pinch of salt
• cup coconut milk
• 4 large eggs
• 1.5 tsp vanilla
• Zest from one regular or (or a Meyer lemon, if you're feeling fancy)
• 1 cup blackberries, fresh or frozen (don't thaw)
• 1 cup blueberries (or sub raspberries), fresh or frozen
• Oil or butter for greasing the muffin tins, if going with this option

Instructions

1. Toast the coconut in a large skillet over low to med-low heat, stirring regularly, until fragrant and slightly golden. Preheat the oven to 350F and line a muffin tin with paper cups or grease with coconut oil or butter.
2. In a large bowl, stir together the toasted coconut, almond meal, oat flour, sugar, baking powder, and salt until thoroughly combined.
3. In a medium bowl, whisk together the coconut milk, eggs, vanilla, and lemon zest. Pour the wet mixture into the dry mixture and stir to combine. Gently fold in berries and spoon the batter into prepared muffin cups.
4. Bake until the muffins are cooked through and slightly golden on top, approximately 20-25 minutes for regular muffins, or 35 to 45 minutes for large muffins. (Rotate halfway through baking.) Cool completely before digging in.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 331 Total Fat: 23g Saturated Fat: 13g Unsaturated Fat: 9g Cholesterol: 67mg Sodium: 166mg Carbohydrates: 27g Fiber: 5g Sugar: 14g Protein: 7g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

The post Mixed Berry Muffins With Toasted Coconut (gluten-free) appeared first on BAKED.