Vegan Muffin Delight: Blueberry Coconut & Pumpkin Cranberry Muffins

By Chef Christine Moss, The Garden Cafe Woodstock

Blueberry Coconut Muffins (Gluten Free)

Here in upstate NY blueberry season has been amazing this year. Plump and sweet and full of vitamin C.

This recipe uses coconut three ways: milk, oil and shreds. The oil helps keep gluten free flour moist. The shreds help with texture and body and the milk also gives additional flavor and fat for moisture.

Makes 12 

Step 1

Preheat oven to 350F

Into a bowl mix all of the dry ingredients

• 1-3/4 cup all purpose gluten free flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1 cup shredded coconut flakes

Add 1 cup blueberries into the dry bowl. (Coating the blueberries with flour will prevent them from all sinking to the bottom of the muffins.)

Step 2

Into another bowl whisk together

• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 cup maple syrup
• 1 Tbspn apple cider vinegar
• 1/4 cup melted coconut oil

Step 3

Prepare your muffin pan with an oil spray or some vegan butter.

Whisk the dry ingredients all together and then pour the blended liquid ingredients into the dry. Use a rubber spatula to get all of the liquid out of the bowl.

Mix gently until all the dry ingredients are blended with the wet. It will be a very thick batter. fill each muffin tin almost full. Top each muffin with a pinch of shredded coconut and sugar.

Bake for 15 minutes, check and turn the pan.

Bake for another 5-10 minutes until a toothpick comes out damp, but not gooey. Do not over-bake as they will get dry.

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Pumpkin Cranberry Muffins

Makes 12

Step 1

Preheat oven to 350F

Into a bowl mix dry ingredients:

• 1-3/4 cup all purpose flour
• 1 cup oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1 cup pumpkin seeds
• 1 cup dried cranberries
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

Step 2

Into a separate bowl whisk together wet ingredients:

• 1 cup coconut milk (full fat, cream and liquid blended together)
• 1 cup pumpkin puree (organic, canned is good, do not use pumpkin pie mix)
• 1/4 cup maple syrup

Step 3

Prepare your muffin pan with an oil spray or some vegan butter.

Whisk the dry ingredients all together and then pour in the blended liquid ingredients. Use a rubber spatula to get all of the liquid out of the bowl.

Mix gently until all the the dry ingredients are blended with the wet. It will be a very thick batter. Fill each muffin tin almost full. Top with pumpkin seeds and a sprinkle of sugar.

Bake for 15 minutes and then check, rotate the pan and bake another 10-12 minutes until a toothpick comes out clean.