Last week I made pancakes for breakfast 3 days in a row. During the week!! Since moving into my new place, I’ve only had the motivation (and requisite kitchen accoutrements) to make toast and quesadillas. (Thank god for frying pans, I tell you!) So it felt a miracle when I woke up one morning, saw an overly rip banana sitting on the counter alongside a bag of the most delicious oats I’d ever tasted, and concluded that I should turn them into pancakes. (Sidebar: This is not an affiliate link. They are seriously the best oats I’ve ever had. ) I liked the pancakes SO much that I wanted to share them with you here, but I just didn’t think they were “baked” enough. Do you have any thoughts on this? I’d love to know because I will share them if you want! But I digress. When the weekend rolled around and I’d finally unpacked a few more boxes and gotten a little of my kitchen mojo back, I embarked on making these muffins. It was a good choice, guys. Good choice!
I’ve made these muffins a half-dozen times in the last year. I keep returning to them because they’re simple, quick, and they taste bonkers good! You could bake this batter in a loaf of cake pan if you want, but I quite like muffins for their pack-and-go quality and individual portion sizes. The hefty portion of coconut, complimented by almond meal and oat flour make them a stellar breakfast choice, what with all their fibre and good fat. There’s also very little sugar compared to standard muffin recipes, so they’re just a tad sweet. And anyway, there’s berries, right? Bright, tart, fruity, antioxidant-rich berries. Muffins for breakfast that are not just little cakes! Pretty awesome. I’m all about the good breakfasts these days: pancakes, hearty muffins, creamy scrambled eggs, avocado toast, granola, etc., etc. You know the drill. It’s the most important (and delicious) meal of the day, so why not get on board? If you make these muffins, show us some love on social media by hash-tagging #bakedtheblog. We love the love!
Berry-Packed Macaroon Muffins (gluten-free)
Slightly adapted from Cook Republic
Click here for a print-friendly version.
Makes: 6-7 large muffins or 12 smaller muffins (If you want 7 muffins, grease a ramekin for the additional batter.)
Time: 15 minutes active, 45 minutes baking time
Notes: Despite the large amount of coconut in the batter, the coconut flavour is not at all overbearing. You really have to make these muffins! They’re dense and hearty, but still moist with a nice crumb. And they’re only slightly sweet, which paired with the added fibre and good fats from the coconut and almond meal, they make a great breakfast choice.
2 cups unsweetened, shredded coconut
1 cup almond meal
1 cup oat flour (gluten-free, if preferred)
½ cup raw sugar (I’ve also made them with regular organic sugar)
2 tsp baking powder
Pinch of salt
¾ cup coconut milk
4 large eggs
1.5 tsp vanilla
Zest from one meyer lemon
1 cup blackberries, fresh or frozen
1 cup blueberries (or sub raspberries), fresh or frozen
Toast the coconut in a large skillet over low to med-low heat, stirring regularly, until fragrant and slightly golden. Preheat the oven to 350°F and line a muffin tin with paper cups.
In a large bowl, stir together the toasted coconut, almond meal, oat flour, baking powder, and salt until thoroughly combined.
In a medium bowl, whisk together the coconut milk, eggs, vanilla, and meyer lemon zest. Pour the wet mixture into the dry mixture and stir gently to combine. Gently fold in the berries, then spoon the batter into the prepared muffin cups.
Bake until the muffins are cooked through and slightly golden on top, approximately 35 to 45 minutes for large muffins or 20-25 minutes for small muffins. (Rotate halfway through baking.) Cool completely before digging into them.