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Gooseberry Coconut Muffins - GF, DF, VGO

The perfect gluten-free muffin with a subtle berry taste topped with crunchy coconut. Perfect with almond butter or a hot cappuccino!
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Prep Time:20 minutes
Cook Time:30 minutes
Servings: 8 muffins
Author: Darlene Regueiro

Ingredients

  • 1/2 oats
  • 1/2 almond flour
  • 2 tbsp coconut flour
  • 2 tbsp ground flax meal
  • 1 tbsp maple syrup*
  • 1 egg
  • 2 bananas
  • 1/2 cup gooseberries
  • 1/2 tsp baking soda
  • 1/2 baking powder
  • 1 tsp cinnamon
  • vanilla extract
  • shredded coconut

Instructions

  • Pre-heat oven to 350F.
  • Blend 1/2 cup of gooseberries, you'll end up with a very liquid-y mixture (juice). Set aside.
  • Blend oats, then add almond flour, coconut flour, ground flax, cinnamon, baking soda, baking powder. Blend these dry ingredients together.
  • In a separate bowl mash banana and then add egg, maple syrup, and vanilla extract to create wet mixture. 
  • Add the wet mixture to the dry mixture in a blender plus the gooseberry juice. Blend for 30 seconds.*
  • Scoop about a quarter cup into each silicone muffin mold and top with shredded coconut. Bake for 23-30 mins.
  • Let cool before removing from tray. Add your favorite nut butter or honey! Enjoy!

Notes

If your batter is too thick add almond-coconut milk or any plant based milk.  
Maple syrup to taste* you will not need more than 1 tbsp if your gooseberries are ripe.
Vegan Option: replace flax for 2 tbsp chia and replace egg with 1 tbsp ground flax with 3 tbsp of water (create mixture in separate bowl and let thicken for 5 minutes).