Everyone loves a baked good, right? I love baking, but even if that’s not your bag, you have to admit it’s lovely to have some sort of deliciousness on the go to ready to offer up when someone fabulous comes to visit. I have to tell you, the worst part for me is the clean up. Anything that requires me to get out the mix master or food processor needs that little extra motivation for the tidy at the end because in my head, they are more painful to clean than a bowl. I’m a sook, I know.
That’s just one of the reasons I love these muffins. No fancy mixers required. Just two bowls, a spoon, and a few ingredients that you’ll hopefully have in stock. Winning! The other reason I love them is that they are full of goodness in the form of whole grains, fibre and healthy fats. These delicious mini-muffins are perfect for a snack, for school lunch boxes, and they are completely rad with a cup of tea. You can easily make them as full sized muffins, you will just need to cook them longer. Also, feel free to swap out the blueberries for any other berry or fruit that you love.
Easy Blueberry Coconut Mini-Muffins
Wheat free, dairy free, vegan
2 cups spelt flour
½ cup desiccated coconut
½ cup rolled oats
½ tsp baking soda
1/3 cup freshly squeezed orange juice
1/3 – ½ cup coconut milk
1/3 cup coconut oil, macadamia oil, or butter
1/3 cup maple syrup
2 tbsp tahini or nut butter
½ tsp pure vanilla essence
1 cup fresh or frozen blueberries
Preheat oven to 180 degrees (350F).
Combine the spelt flour, coconut, oats and baking soda in a bowl.
In a separate bowl, add the orange juice, coconut milk, oil, maple syrup, tahini and vanilla, whisking with a fork to combine.
Add the wet mix to the dry and gently stir to combine, trying not to overmix.
Fold in the blueberries.
Spoon into mini muffin tins or patty pans, and bake for 18-20 minutes, or until a skewer comes out clean.
Makes about 32 mini muffins