Step 1

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 (amount as original recipe is written // adjust if altering batch size) paper liners, or lightly grease.

Step 2

Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes to "gel."

Step 3

Measure out almond milk and add vinegar. Wait 3 minutes, then add baking soda and stir. Set aside.

Step 4

To the flax eggs, add applesauce, vanilla (optional), melted coconut oil, maple syrup or agave, and sugar and whisk for 45 seconds. Add almond milk mixture and whisk once more.

Step 5

Add salt, gluten-free flour, almond meal, shredded coconut and oats and whisk again until combined. The batter should be somewhere between thick and thin and pourable.

Step 6

Toss berries in enough gluten-free flour to coat and add to the mixture. Gently stir once more.

Step 7

Divide batter evenly between muffin tins (they should be generously 3/4 full). Optional: Sprinkle the tops with a bit more coconut flake and/or cane sugar. If you put additional berries on top, they sink a little.

Step 8

Bake for 18-24 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown. Let cool for 15 minutes in the pan, then gently remove and let cool completely on a cooling rack. NOTE: Don’t try to sample before completely cooled as they have a tendency to stick to the paper otherwise.

Step 9

Will keep covered at room temperature for several days. Freeze for long-term storage.