Almond-oat-coconut-muffins with cranberries (gf/vegan)

I literally just had 10 spare minutes and went through the cupboards thinking ‘What can I bake with what I’ve got?’. Baking like that – to me – is the best. Over time you learn what you can throw together and what doesn’t work as well, and so you basically always have what you need on hand to make at least SOMETHING (I told you about how I cook and bake before and how my kitchen will just always remain a freestyle zone).

muffins_dry_ingredients

As with all my recipes, these are super quick to make, don’t require any fancy equipment (in fact, I haven’t even used a mixer) and you could say they’re quite healthy too. Maybe just try not to eat 3 at once, because even though I know it is hard to accept, healthy baked goods have calories too… just WHY?!

muffins_dough

So given that I don’t use a cup, let alone scales, to measure how much I’m using, I’ll have to guess the amount of each of the ingredients, but as I said before, you’ll figure out really quickly if you need to add a bit more of something to get it just right. I’ve only made 6 of these as otherwise I would just eat muffins and nothing but muffins all day long, but if you want to make more, simply adjust the quantities.

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The essentials:

  • 1 cup almond meal
  • ¾ cup rolled oats
  • ½ cup desiccated coconut
  • 1 ½ tbsp flaxseed meal, or replace with chia seeds – see notes below
  • ⅓ cup cranberries, or use raisins if you prefer
  • ¾ cup non-dairy milk, whichever one you like best, or normal milk if not vegan
  • ⅓ cup coconut sugar, or use brown sugar instead in which case you’ll need a little bit more

The nice-to-haves:

  • ½ tsp vanilla bean extract
  • 2 tbsp arrowroot flour or cornstarch – I just feel it holds the dough together a little bit better once they’re baked

You might have this at home:

  • ⅓ cup coconut oil, or sunflower/canola oil, or swap with butter if not vegan
  • Cinnamon – as much as you like
  • 1 tsp baking soda

 

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Here’s how to throw it all together:

  1. Pre-heat oven to 180 degrees.
  2. Mix almond meal, oats, desiccated coconut, cinnamon and baking powder in a bowl.
  3. In a separate bowl, mix coconut oil (melt in the microwave first if not liquid), non-dairy milk, coconut sugar, flaxseed meal and vanilla extract.
  4. Add wet to dry ingredients and mix well. If the dough is too dry, add a bit of milk. If it’s too wet, add a few oats.
  5. Add in cranberries and mix again.
  6. Scoop batter into muffin cups or grease a muffin tray and scoop right into tin.
  7. Bake for ~25 min or slightly longer if you don’t like them too gooey.

If you want to make a chia ‘egg’ instead of using flaxseed meal, just mix 1 tbsp of chia seeds with 3 tbsp of water in a separate bowl and wait a few minutes for it to thicken up before you add it to all the other wet ingredients.

muffins_baked2

I’m having mine with a bit of almond butter, some berry compote and a dandelion chai with soy milk. OH.MY.LORD. Great for breakfast on the go or a cheeky afternoon snack. Enjoy baking!

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3 thoughts on “Almond-oat-coconut-muffins with cranberries (gf/vegan)

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