Gooseberry Coconut Muffins

Hi All! I hope you’re staying healthy during this COVID-19 quarantine. Although I am not WFH, I still have so much time on my hands and decided to whip up some muffins. I was going to go for some basic blueberry muffins, but then I found some gooseberries in the back of my fridge.

Like all other berries gooseberries are high in antioxidants, additionally they contain vitamin C and about 7 grams of fiber per cup. I was going to chop them up, but got lazy (oops) and decided to blend them. I ended up with juice! So the 1/4 cup of almond milk I was planning on using became my cappuccino.

Most of the ingredients are pantry staples, if you have any questions message me on Instagram @xohealthedit and tag me in your muffin creations! XOXO

Gooseberry Coconut Muffins – GF, DF, VGO

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• Author: Darlene Regueiro
• Total Time: 50 minutes
• Yield: 8 muffins 1x
• Diet: Gluten Free

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Description

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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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Pre-heat oven to 350F.
2. Blend 1/2 cup of gooseberries, you’ll end up with a very liquid-y mixture (juice). Set aside.
3. Blend oats, then add almond flour, coconut flour, ground flax, cinnamon, baking soda, baking powder. Blend these dry ingredients together.
4. In a separate bowl mash banana and then add egg, maple syrup, and vanilla extract to create wet mixture. 
5. Add the wet mixture to the dry mixture in a blender plus the gooseberry juice. Blend for 30 seconds.*
6. Scoop about a quarter cup into each silicone muffin mold and top with shredded coconut. Bake for 23-30 mins.
7. 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). 

• Prep Time: 20
• Cook Time: 30