Blackberry Coconut Oatmeal Muffins (Vegan and Gluten Free)

Happy Fathers Day!! I hope that you are all having a wonderful day and spending time with your dad or pampering the father of you children!

We are flying from Athens to the Island of Mykonos today, (which is the best gift I could ever give Pete in a million years!) Stay tuned for pictures of my favorite place on earth! (Check Instagram and Facebook!)

In case you are up early today and still haven’t made plans for breakfast, you should probably make these muffins. I am a sucker for a good muffin you guys, and these are seriously good. Actually they are great. They are tender and jammed with fresh juicy blackberries, and then they have my favorite crumbly topping filled with coconut, oats and brown sugar. YUM.

There is no dad that would be mad about a fresh batch of these coming out of the oven! They are my favorite when served with hot coffee and steamed coconut milk- Enjoy!

Blackberry Coconut Oatmeal Muffins (Vegan and Gluten Free)

Author: Heather Christo

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12

Ingredients

½ cup unsweetened coconut milk
2 teaspoons apple cider vinegar
2 cups Gluten Free All Purpose Flour
½ cup brown sugar
½ cup shredded unsweetened coconut
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoon xanthum gum
1 teapsoon kosher salt
1 cup unsweetened applesauce
¼ cup coconut oil, melted
1 cup fresh blackberries
Oatmeal Topping
⅔ cup gluten free oats
½ cup unsweetened flaked coconut
¼ cup brown sugar
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon kosher salt
¼ cup coconut oil

Instructions

Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners.
In a small bowl combine the coconut milk and the vinegar and set aside.
In a large bowl, combine the flour, sugar, coconut, baking powder, baking soda, xanthum gum and salt.
Add the applesauce, coconut oil and coconut milk to the dry ingredients. Stir until well combined. It will be a very fluffy batter. Very gently, fold in the blackberries.
Scoop the batter into the prepared muffin tin.
To make the Oatmeal Topping combine the oats, coconut, sugar, baking soda, cinnamon and salt. Take the solid coconut oil and cut or pinch it into the dry ingredients until you have a pea-sized chunks in the oatmeal topping.
Spoon the streusel evenly over the muffin batter and then bake the muffins at 350 degrees for 25 minutes. Let cool for a few minutes before serving warm or at room temperature.