Description

The perfect gluten-free muffin with a subtle berry taste topped with crunchy coconut. Perfect with almond butter or a hot cappuccino!

Ingredients

Scale

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

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