By Tiffany Wu – Makes 12 muffins
These blueberry coconut muffins take full advantage of blueberry season and are bursting with flavor. The shredded coconut complements the blueberries nicely and adds a tropical twist to the muffins. In place of eggs, I used ground flax seed dissolved in hot water. The flax seed and water mixture is commonly used in vegan baking and binds the muffin batter nicely. I also made my own flour by blending oats on high speed for 30 seconds. You could easily make this recipe gluten free by using gluten free oats.
2 tbsp. ground flax seed dissolved in 5 tbsp. hot water
½ cup almond milk
1 ½ tsp. baking soda
1 cup applesauce
2 tbsp. coconut oil, melted
1/2 cup brown sugar
1 ½ cups oat flour
½ cup shredded coconut, plus more for topping
1 ¼ cup blueberries (can use fresh or frozen)
Coconut Oil Spray
- Preheat oven to 375 degrees.
- Place ground flax seed into a small bowl and mix with 5 tbsp. hot water.
Mixture should thicken after 5-10 minutes and have a gel like consistency.
- Blend oats in a blender until they turn into flour.
- Add melted coconut oil to a large bowl. Next, add in applesauce, brown sugar, and flax seed mixture. Mix thoroughly to combine all ingredients. Next, add oat flour, baking soda, shredded coconut, and almond milk and mix all ingredients together.
- Gently fold blueberries into the muffin batter.
- Line a muffin tin with 12 muffin liners and spray each liner with a touch of coconut oil. Divide batter between the twelve muffin liners. Top each muffin with a bit more shredded coconut. Bake for 20-24 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Once muffins are done baking, let them cool for 15 minutes before enjoying!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.