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

Blueberry Coffee Cake Muffins

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

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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
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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!)

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

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

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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

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Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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