These mixed berry muffins with toasted coconut are naturally gluten-free, loaded with healthy fats and protein, and much lower in sugar than traditional muffins. We’ll go so far as to say we think they’re some of the tastiest, heartiest muffins you can make! They’re perfect for long stretches when 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.
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)
- ½ cup raw sugar
- 2 teaspoons baking powder
- Pinch of salt
- ¾ cup coconut milk
- 4 large eggs
- 1 ½ 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
We’ve made these muffins a half-dozen times in the last little while, and we keep returning to them because they’re 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:
Vegan Chocolate Zucchini Muffins
Mini Pumpkin Cranberry Muffins
Morning Glory Vegan Carrot Muffins
Cranberry Citrus Oat Muffins (vegan)
Looking For Gluten-Free Baking Recipes? We’ve Got You:
Vegan And Gluten-Free Chocolate Chunk Ginger Cake
Gluten-Free Pumpkin Biscuits With Cheddar And Green Onion
Berry-Packed Macaroon Muffins
Description
Equipment
- Skillet
- Muffin tin
- muffin cups
- Measuring cups and spoons
- Mixing bowl
- Zester
- Whisk
- Wooden spoon or spatula
Ingredients
- 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 teaspoon baking powder
- 1 pinch salt
- ¾ cup coconut milk
- 4 large eggs
- 1.5 teaspoons vanilla
- Lemon zest, 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
Additional ingredients
- Oil, or butter for greasing the muffin tins, if going with this option
Instructions
- 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 (180°C) and line a muffin tin with paper cups or grease with coconut oil or butter.
- In a large bowl, stir together the toasted coconut, almond meal, oat flour, sugar, baking powder, and salt until thoroughly combined.
- In a medium mixing 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.
- 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!
kristie {birch and wild} says
I love that these are gluten free! Almond meals lends such a lovely flavor and texture to baked good, doesn’t it? I love the berries in these muffins too, because it makes me think of summer and I really want it to be summer!
Michaela says
I love that this recipe is also Gluten free, its defiantly a trend that is happening right now! I would really want to try this recipe but change the coconut to something else, (I personally am not a big fan of it) but what options would you suggest on trying for a substitution? I also would try adding in some cinnamon to the batter, maybe it would give it a complimenting flavor to the vanilla. Thanks for sharing your recipe!
Brittany says
These muffins are right up my alley! They look delicious.
Ursula says
These turned out fantastic, wonderfully tasty and loved the texture. Even cut the coconut sugar back by half. Thanks for sharing!