• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, breakfast, gluten-free, cupcakes & muffins, oil-free, sweet · May 22, 2017

Blueberry Coffee Cake Muffins

Jump to Recipe·Print Recipe

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!
[wprm-recipe-jump]

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week.

Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing.

I will muffins, I will. But I must edit/video/write about you first.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

So last week. It was a very kitchen-productive week around here. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all.

I was feeling like a hustling little hedgehog up through about Wednesday. And then productivity took a significant down turn. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And I also realized that I really wanted a nap.

So I did a little bit of both. And not enough of either.

But my brain was not in the mood to write anything at that point, so the muffin-ing was postponed.

My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

These muffins taste like the epitome of a bakery. Just all the cinnamon and sweetness and streusel and fluffy-softness.

Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. See.

Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.

Combining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Do I say that every time?

They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. But also sorta not regular sized. Regular sized gone greedy.

But who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really.

When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. I am all about filling the muffin tins 3/4 of the way or more, which does not help. So you might get 5 muffins. You might get 8 muffins. Maybe you get 12 because you like the short someone-sat-on-them muffin look.

You do you. As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Don’t even joke about that.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

If I had a dollar for every time I proclaimed my love for streusel then I could build a streusel castle with streusel walls and streusel towers and a streusel dragon to guard it. So much streusel love. If you could make an entire muffin out of nothing but the streusel I would. Hmm maybe I should sell the castle and invest in R&D on that idea…?

Or (most likely scenario) I would use all those dollars to buy almond flour to make more streusel because that stuff ain’t cheap! But it does make for the BEST oil-free streusel my tummy has ever known. A.k.a. worth it.

Proof of my streusel obsession → Here and here and here and in 5 years this list will probably wrap around the earth 3 times with all the streusel-topped goodness my mind can dream up. At least I hope so.

Is it weird that I liked them almost better cold from the fridge three days later?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Coffee Cake Muffins

★★★★★ 4.9 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x
Print Recipe
Pin Recipe

Description

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!


Ingredients

Scale
  • 1 3/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 2 tsps lemon juice ((or apple cider vinegar))
  • 1 tsp baking soda
  • 2 tsps baking powder
  • Pinch of salt
  • 1/3 cup fresh or frozen blueberries

Streusel

  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

Instructions

  1. In a small bowl, combine all the streusel ingredients. Mix with a fork until sticky and clumpy. Set aside.
  2. In a blender or mixing bowl, combine all the ingredients for the muffins. (If using a blender, be sure to add the wet ingredients first!)
  3. Blend/mix until just combined. Do not over mix or it will make the muffins gummy.
  4. Line or grease a muffin pan. Divide the batter into the muffin tins, filling each 3/4 of the way. You will get anywhere from 6-9 muffins depending on your pan.
  5. Top each liberally with streusel. Press it in lightly.
  6. Bake for about 25 minutes at 350F, or until the streusel is golden brown and the tops are firm to the touch.
  7. Remove from the oven and cool for at least 10 minutes before removing from the pan.
  8. Enjoy! Keep leftovers in the fridge (they are really yummy cold too!)

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, breakfast, gluten-free, cupcakes & muffins, oil-free, sweet · Tagged: berry, blender, streusel, summer, baking, oat flour, dairy-free, egg-free

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Cranberry Gingerbread Crumb Bars
Vegan Monkey Bread Mug Cakes

Comments

  1. Leah M | love me, feed me says

    May 22, 2017 at 10:30 am

    I’m with you on the streusel obsession. It is always a good idea. Let’s streusel all the things! I can’t get over that perfect muffin texture and that sexy bite shot. I happen to have all the ingredients for these beauties in my pantry that I need to use up before I move, so I think they’re destined to be a part of my life <3 Excited to see all the goods you whipped up during your very kitchen-y week. Hope you get some good rest and chill time too <3

    Reply
    • Natalie says

      May 22, 2017 at 9:37 pm

      Now you have me imagining unusual and unexpected thing to streusel…🤔 Oh yes, using up pantry ingredients/items is always tricky, I find myself eating the oddest of meals right before moving hehe! Good luck, and hey maybe even a delicious discovery could come of it for recipe-ing when you get home 🙂

      Reply
  2. Shannon says

    May 22, 2017 at 1:08 pm

    Would almond flour work instead of oat flour?
    Would honey work instead of sugar?

    Reply
    • Anthony says

      May 22, 2017 at 3:50 pm

      Almond flour would not work here without adding eggs here (or doing some testing with maybe aqua faba to make up for the lack of structure) and that defeats the whole point of vegan. Same deal with the honey, if we want to be technical.

      ★★★★

      Reply
    • Natalie says

      May 22, 2017 at 9:43 pm

      Hi Shannon! I am afraid almond flour just doesn’t have the binding ability in this recipe, they will fall apart. And honey will throw off the moisture balance so you’d have to adjust the other ingredients as well. Sorry! I think you best bet is finding a different cake/muffin recipe and then just adding the blueberries and streusel to that 🙂

      Reply
  3. rachel @ athletic avocado says

    May 22, 2017 at 1:46 pm

    Yay blueberry twinning today!!! That bite picture is making me drool so hard! Oh man that fluffiness and that crumbly topping, can’t get any better <3

    Reply
    • Natalie says

      May 22, 2017 at 9:43 pm

      Only the best kind of twinning! Crumbly toppings will always have my heart <3

      Reply
  4. Sara says

    May 22, 2017 at 1:55 pm

    These gems look delicious in every way! So true about food bloggers being a slave to the natural light – it’s the worst when it doesn’t want to cooperate!! Also, “fluffy-soft” is now my new favorite flavor – and it should be the official flavor of the streusel castle! Which I’m inviting myself to live in, hope you’re okay with that 🙂 On a real note though, Natalie, these muffins look fantastic! They definitely look good enough to be in a bakery and I”m sure they taste ten times better. Yum!

    Reply
    • Natalie says

      May 22, 2017 at 9:45 pm

      Lol because all castles have official flavors…hehe love that you join in my silliness 😀 Oh yes please do move in, goodness knows the castle would be way boring all by myself. Although that would mean leaving your gorgeous new house so maybe just nix the castle and we’ll build a streusel bakery instead for showcasing ALL our delicious treats 🙂

      Reply
  5. Demeter | Beaming Baker says

    May 22, 2017 at 3:14 pm

    “Natural light controls us all.” UM. YES!!! If that light is not in the mood, you are not gonna get anything done!! Now I can’t believe we’re getting not one, two muffins to be!! Well, one muffin here and one muffin on the way!! I’m actually hoping you get to nap more–you know I say this to you all the time, but you work too much!! But I’m not gonna lie, all of your hard work let to these gorgeous, beautifully dome-topped muffins with all the streusel goodness. Why, again, are we not neighbors?? Now I shall be keeping your streusel obsession in mind for future bestie plans. 🙂 Love ya! xoxo

    Reply
    • Natalie says

      May 22, 2017 at 9:49 pm

      And our boss, good ole natural light, was certainly messing with me today too–behind the clouds, not behind the clouds, making everything that funky shade of yellow/green that I still don’t comprehend…urgh! Ah well, something has to force me to sit down and get computer work done sometimes. “Muffin on the way”–when’s the muffin shower?😂 Oh yes, there will be streusel. Not sure about any other part of the plans yet, but the streusel is for sure! Love ya <333

      Reply
  6. Anthony says

    May 22, 2017 at 4:06 pm

    Just made a batch of these with my own blend of gluten free flours because I can never get my hands on gluten free oats at a fair price and they came out perfectly (albeit a little burnt on top lol)! I’ll cover them with foil halfway through next time rather than just towards the end. Great recipe though. Loved these!

    ★★★★★

    Reply
    • Natalie says

      May 22, 2017 at 9:50 pm

      Whoa you waste no time when it comes to muffins! I am so happy you liked them though and that your GF blend worked. Perhaps we should just call them EXTRA crispy 😀 Thanks for the feedback Anthony, enjoy!

      Reply
  7. Pamela (BrooklynFarmGirl) says

    May 23, 2017 at 10:25 am

    The muffins look so moist and yummy! 🙂

    Reply
    • Natalie says

      May 23, 2017 at 7:24 pm

      Indeed! Thanks Pamela 🙂

      Reply
  8. Kay says

    May 23, 2017 at 1:08 pm

    Hi Natalie, i love all your recipes. And no dates? This is a extra point for me 😉 I just have a problem. I’m celiac and in my town we don’t have GF oats, so you think i can replace with brown rice flour? I need your creativity pls!!

    ★★★★★

    Reply
    • Natalie says

      May 23, 2017 at 7:24 pm

      Hi Kay! Aww bummer about the lack of GF oats. Hmm I do not think just brown rice flour will work here unfortunately, it is too dry/crumbly. You will need some sort of starch in combination with it like tapioca or arrowroot, and it’s hard for me to say exactly how much of each since I haven’t tried it personally. I would recommend finding a GF blend that is pre-blended or a GF blend recipe online (like this one perhaps: https://minimalistbaker.com/diy-gluten-free-flour-blend/) Sorry, but I hope that helps!

      Reply
      • Tara says

        April 11, 2018 at 10:08 am

        Might be a silly question but can you just blend the oats ina blender to produce oat flour?

        Reply
        • Natalie says

          April 12, 2018 at 10:15 am

          Yep! But re-measure after blending 🙂

          Reply
  9. The Vegan 8 says

    May 23, 2017 at 3:17 pm

    Ahh, yes, I remember these blueberry muffins from before!! What a great idea to spruce them up with a streusel topping, because hey, streusel makes everything better! Almond flour is my go-to streusel muffin topping as well because it just can’t be beat. And the blueberry kick, omg, I’ve made SO many blueberry muffins lately! I made some last week that I posed on IG for a future project and I just bought more yesterday, so it’s been raining blueberries around here!!! And with a streusel topping that just makes me want to run back to the kitchen to make some more! It sounds like you’ve been crazy busy as a bee just like I’ve been. It’s so hectic, that I haven’t even posted on my blog in 2 weeks. Sometimes there is just TOO much to do and not enough time to do it! Grrrr! These look fabulous Natalie!!

    Reply
    • Natalie says

      May 23, 2017 at 7:27 pm

      Raining blueberries–that sounds like my kind of weather forecast! I’ve been eating tons of them too, both fresh and frozen and picked from the yard and in muffins. Oh and there were some blueberry pancakes in there too somewhere 🙂 Yes I can absolutely relate to the AHHHHH so many things to make/do feeling right now. It certainly beats being bored and I am excited about all these ideas, but a balance between bored and crazy would be nice. Well I hope this future project comes to life soon, because if there are blueberry muffins involved then I am definitely interested 🙂

      Reply
  10. Haley Hansen says

    May 24, 2017 at 3:22 pm

    My goodness – your pictures are just breath-taking! Makes me want these blueberry beauties even more than I already do. Blueberry muffins have always been my favorite!

    Can’t wait to try. Thanks for sharing 🙂

    Reply
    • Natalie says

      May 24, 2017 at 9:33 pm

      Always my muffin of choice too! Although anything with streusel is a close second 🙂 Thank you Haley!

      Reply
  11. Anjali @ Vegetarian Gastronomy says

    May 25, 2017 at 2:20 pm

    Ok i’m drooling catching up with your blog right now. Blueberry muffins are one of our FAVORITE weekend treats to make for breakfast…of course i have mine with coffee, but both together sounds incredible!! I have no idea how you create so much and manage to get out amazing videos (to the point where even opening up a can looks magical haha)! I’m on a slump lately…well i shouldn’t call it a slump, more of a -kids-are-keeping-me-too-busy but i need to plan for the summer before things are really crazy! Ha! Until then i’m living off of your baked goods. I love that your pantry is so similar to mine when it comes to baking. Super easy for me to try out your recipes…hopefully we will be doing a lot of that this summer! Oh and i’m with you on the strussel castle!

    ★★★★★

    Reply
    • Natalie says

      May 25, 2017 at 7:48 pm

      Ha that is totally an acceptable reason for the “slump” though, kiddos come first. I honestly can’t imagine being responsible for any one else’s well being and running a blog. Idk how you manage to get anything photographed and posted, I swear I am the most single-minded person when I am working lol. Are your kids officially out of school yet, or still a little longer until the true fun and craziness begins? Well I do hope there is some time for summer recipe development though, bright and fresh summer foods are my faves 🙂 Summer vacay week at the streusel castle, you in? Hehe!

      Reply
  12. Pat C says

    May 25, 2017 at 5:41 pm

    Tried this recipe, absolutely yummy! I don’t have a sweet tooth, so I’ll reduce the sugar by 30% next time I make it again. Thanks Natalie for your great recipes!! Keep posting your beautiful creations!!

    ★★★★★

    Reply
    • Natalie says

      May 25, 2017 at 7:40 pm

      Yippee! I am so happy you liked them Pat! Good to know on the sweetness level, sometimes I even can go for a subtly sweet baked good too 🙂

      Reply
  13. Anne says

    May 30, 2017 at 10:10 am

    My kids and I just made these and they are delicious! We are all on number 2!

    ★★★★★

    Reply
    • Natalie says

      May 30, 2017 at 10:00 pm

      Yay I am so happy everyone liked them!! A repeat batch of a within days of finishing the first is always a good sign 🙂 Thanks for the feedback Anne!

      Reply
  14. Keisha says

    June 2, 2017 at 1:33 pm

    For the streusel can we use a different flour other than almond. I don’t have almond flour.

    Reply
    • Natalie says

      June 2, 2017 at 5:35 pm

      Any nut meal/flour will work! Or you can make it with oat flour or AP but it will be much drier after baking due to the lower fat content. If you do go with oat flour you will need quite a bit more maple syrup as well, probably 1/3-1/2 cup. Hope that helps!

      Reply
  15. Emma says

    November 8, 2017 at 10:56 pm

    Would it work if I made this as a whole cake instead?
    Also could I sub the coconut sugar with stevia?
    Thanks

    Reply
    • Natalie says

      November 9, 2017 at 8:35 am

      Yep you can make it into a whole cake! Like this one: https://www.feastingonfruit.com/vegan-coffee-cake-gluten-free-oil-free/ but with blueberries added in. Stevia should be fine too. I don’t bake with stevia, so I can’t tell you how much it will take to get the right level of sweetness. Perhaps you know the conversion rate better. Happy baking!

      Reply
  16. brazenbaker says

    April 9, 2018 at 12:51 am

    This recipe is great! Thank you so much for sharing! I made a few changes–I substituted halved blackberries (it’s what I had on hand) and I added 1 teaspoon of pure vanilla extract to the muffin batter. I didn’t use a blender but mixed all of the dry ingredients first, then folded in the liquids (including the blackberries) until just mixed.

    My muffins came out moist and so soft! Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Natalie says

      April 9, 2018 at 7:52 am

      Blackberry muffins sound delicious, I love that swap! I am so happy they turned out well, thanks for the feedback and happy snacking 🙂

      Reply
  17. Dailycupo says

    May 20, 2018 at 10:37 pm

    Great recipe though! I just made a batch of these with my own blend of gluten free flours because I can never get my hands on gluten free oats at a fair price and they came out perfectly (albeit a little burnt on top lol)! I’ll cover them with foil halfway through next time rather than just towards the end.

    ★★★★★

    Reply
    • Natalie says

      May 21, 2018 at 9:48 am

      I am so happy you tried these, even if they turned out a little EXTRA toasty lol. I get my oats at Trader Joe’s and I’m pretty sure they are GF but either way the foil trick should work too! Thanks for the feedback and happy monday😊

      Reply
  18. hermes says

    September 9, 2018 at 5:48 am

    I’m always looking for good, healthy, vegan/GF muffins and often disappointed. I made these yesterday as a test run for a vacation house breakfast and YUM. I’m so excited to share with friends. (I actually added a Tbsp of shredded coconut to both the streusel and the batter because I was in a blueberry coconut-y kind of mood. And I seem to have the compulsion to add coconut whenever blueberries are involved. But they so didn’t need it.)

    Reply
    • Natalie says

      September 9, 2018 at 3:04 pm

      These are one of my favorites, I am so happy you liked them too🤗 Oooh that sounds so good with the coconut addition, I gotta try that. Thanks for the feedback, and enjoy the rest!

      Reply
  19. Fabiola Saenz says

    September 24, 2018 at 12:33 pm

    Nata <3

    Sweetheart, can i sub cocounot sugar?

    Reply
    • Natalie says

      September 24, 2018 at 5:19 pm

      What did you want to use instead? Other kinds of granulated sweeteners would work like cane sugar or brown sugar though, yes!

      Reply
  20. Ling Yi says

    October 27, 2018 at 11:58 pm

    Hey Natalie! Can I use whole wheat flour instead of oat flour? And is it possible to make these muffins sugar free? Thanks!

    Reply
    • Natalie says

      October 28, 2018 at 11:47 am

      Wheat flour should work, yes! But not sure about the sugar free part, what did you have in mind like stevia or something? I don’t use sugar free sweeteners so I can’t really say, but you could try it😊

      Reply
      • Ling Yi says

        October 28, 2018 at 6:34 pm

        I thought of maybe using date paste or omitting the sugar in general or something to that effect… Would those work?

        Reply
        • Natalie says

          October 29, 2018 at 9:30 am

          No sugar and they just won’t taste good, very bland. This recipe really isn’t designed for date paste so it will make the texture mushy, but you could try this date-sweetened blueberry muffin instead: https://www.feastingonfruit.com/vegan-paleo-blueberry-muffins/

          Reply
  21. Ling Yi says

    October 29, 2018 at 10:11 am

    Alright! Thanks!

    Reply
  22. Taylor says

    April 24, 2019 at 1:02 pm

    I love this recipe! I subbed some of the oat flour with Nuzest smooth vanilla protein powder (3/4C) and added a little more milk and it worked perfectly! This was such a great & simple muffin recipe, I can’t wait to make it again!

    ★★★★★

    Reply
    • Natalie says

      April 24, 2019 at 7:05 pm

      Oh that’s such a good idea to make them extra healthy and breakfast-y! I’m so happy it worked well, thanks for sharing Taylor 🙂

      Reply
  23. Geena says

    April 5, 2020 at 7:01 pm

    I don’t have apple sauce can I use mashed banana

    Reply
    • Natalie says

      April 5, 2020 at 9:36 pm

      Yes that will work!

      Reply
  24. Ivon says

    July 31, 2020 at 6:21 am

    Hi,, i just tried to baked this muffin and it turns out very good. But i have some question about how to keep the crumble topping crispy for next day because mine it turns out soggy . Should i reheat in oven or do you have any suggestion on how to stored this muffin?

    ★★★★★

    Reply
    • Natalie says

      July 31, 2020 at 9:43 am

      I think that is somewhat unavoidable, the moisture form the muffin will seep into the streusel so it will never be as crispy as when fresh. But reheating in the oven as opposed to microwave can definitely help!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Healthy Vanilla Cake with Chocolate Fudge Frosting

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Blackberry Coconut Bars

Blackberry Coconut Bars

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue