Blueberry coconut muffins. {vegan}

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I hope everyone had a wonderful Mother’s Day weekend with family and friends.  Saturday we took my gift card that I won from Nordstrom and went shopping with my family.  I have to admit, we had so much fun and remarkably 1. I have plenty of money left to shop in the future and 2. I didn’t buy the most items – my husband did!  Both surprises if you know me.  Sunday was spent at brunch then enjoying the glorious weather with walks, bike rides with my cool new helmet and laying in the grass and I even managed a nap.

This is a new week and I’m getting back on schedule after a week of resting post two races.  Today I started my day with a difficult tempo run and then 2 dog walks.  Afterwards, I had a meeting at the local coffee shop in my grocery store.  After that was over I did a quick loop through the store, how could I not, and spotted the most enormous, glorious blueberries.  I love blueberries.  I picked up two packages and thought that I needed to whip up some muffins.  These are not gluten free but they are vegan.  I also used coconut palm sugar instead of regular – but regular would work.  These will be a welcome surprise snack for my family as everyone, minus my oldest, loves blueberries!

Happy Monday!

Ingredients:

1 tablespoon of ap flour (I used King Arthur unbleached all purpose)
2.5 cups of fresh blueberries
2 cups of all purpose flour
1/4 scant cup of toasted coconut
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of coconut palm sugar (regular white sugar will work)
1/2 cup of applesauce (I used unsweetened)
1 tablespoon of melted coconut oil
2 teaspoons of vanilla extract or 1 teaspoon of vanilla paste
2 tablespoon of white vinegar and 2 teaspoons of baking soda (mix together)
1/2 cup + 1 teaspoon of vanilla almond milk

Directions:

Preheat your oven to 350 degrees.  Line your muffin pans with liners or baking papers.

In a bowl add your freshly washed blueberries with 1 tablespoon of flour.  Toss to coat.  This will help your blueberries not to sink to the bottom of each muffin.

In a bowl, mix your flour, coconut, baking powder and salt.  Set aside.

In your stand mixer with paddle attached, add your sugar, applesauce, oil and vanilla.  Blend.  Then pour in your vinegar mixture.  Blend.  Then add your dry mixture to the wet and blend until just combined.  Then add your almond milk.  Blend one last time.  Remove from the stand mixer.  Add your blueberries and fold in by hand.  With a scoop, add the mixture 3/4 of the way filled in each baking cup.  Bake for 18-20 minutes or until a toothpick inserted comes out clean.  Let cool.

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— Knead to Cook

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