Blackberry coconut crumble muffins
Blackberry coconut crumble muffins
It was a great blackberry season on Vancouver Island. The berries were big, juicy and plentiful. We ate a lot fresh, froze several bags to enjoy in the winter and I baked a lot – crumble, tarts and these yummy muffins.
Yields: 12 muffins
Ingredients
1 ½ cups spelt flour
1 ½ cups almond flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup coconut sugar
⅔ cup apple sauce – homemade or storebought with no added sugar
⅔ cup coconut water – liquid from can of coconut milk[i]
3 flax eggs – 3 tablespoons ground flax and ½ cup of water plus 1 tablespoon
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla
1 ½ cups blackberries
⅓ cup unsweetened shredded coconut – sulphate-free
Crumble topping
½ cup almond flour
⅓ cup unsweetened shredded coconut – sulphate-free
2 tablespoons of maple syrup or other vegan liquid sweetener
2 tablespoons coconut oil – solid
½ teaspoon cinnamon
½ teaspoon baking soda (helps keep the crumble tender)
Pinch Himalayan salt
Steps
Preheat the oven to 350 F.
Combine all the crumble ingredients together in a small bowl. Mix well. Refrigerate until ready to use.
Combine the ground flax and water in a small bowl – set it aside to allow the mix to become gelatinous.
Mix spelt flour, almond flour, cinnamon, baking powder, baking soda and salt in a bowl – set aside.
In a larger bowl, combine the sugar, apple sauce, coconut water, vinegar, vanilla and the flax eggs when they are ready. Mix well. I use my immersion blender to make sure it is smooth.
Add the flour mixture to the wet ingredients. Mix until all the flour is just incorporated. Do not overmix.
Gently fold in the coconut flakes and half the blackberries. Because blackberries are delicate, I like to fill the muffin tin halfway with batter, then place a couple of the reserved blackberries in the middle, then fill with a little more batter and put another couple blackberries in the top layer.
Put a tablespoon of crumble on each muffin.
Bake for 23 to 25 minutes. Stick a toothpick in the middle of a muffin, if it comes out clean, they are ready. Remove them from the oven and place on a cooling rack. I use silicon muffin liners, so I remove them as soon as I can handle them. Enjoy when cooled.
[i] I use canned coconut milk for a lot of recipes. I have many recipes that ask for just the solids. so, I freeze the liquid to add to smoothies, soups or muffin and loaf recipes.
