Macaroon Berry Muffins
By Laila ·
The best muffins you'll ever make. These Macaroon Berry Muffins are full of delicious flavors. Made in 1 bowl and in under 30 minutes! Allergen friendly: free from dairy, egg, soy, tree nuts, peanuts, fish, shellfish, mustard, sesame. Vegan too. Absolutely a must-make recipe!
Macaroons in muffin form? You bet!
If you love coconut as much as I do, then you’re going to adore these muffins. I promise you will. *fingers crossed*
Let me tell you how AMAZING this recipe is. First of all – it’s just plain delicious. My kids literally finished the entire first batch in less than an hour, save the 13 minis I made for Munsur to take to school. That has never happened before – hence their perfection.
Next, these mouthwatering Macaroon Berry Muffins are in fact so simple to make. My easiest fuss-free recipe! One bowl is all it takes to make them, and in under 30 minutes, you have the most incredible delectable dessert ever.
This recipe is allergen friendly as always – free from:
dairy
egg
soy
tree nuts
peanut
fish/shellfish
sesame
mustard
It’s also vegan, healthy, and perfect as a quick breakfast on the go, a snack, or an after dinner indulgence.
Celebrate any occasion with these muffins. Think birthday parties, BBQ’s, or at friends’ gatherings. And with Canada celebrating its 150th birthday this year, these Macaroon Berry Muffins are guaranteed to be a hit. Stick to red berries and they become perfectly patriotic.
I know you’ll love this recipe. And if I’m right, don’t forget to post a picture of your muffins on Instagram and tag @nodairynocry so I can see your amazing baked goods!
Oh and if you can leave a comment on here I’ll love you forever!
And with that, I’ll leave you with the best muffin recipe ever. ever. and ever.
Happy baking beautiful friends xx
Recipe
Macaroon Berry Muffins
The best muffins you'll ever make. These Macaroon Berry Muffins are full of delicious flavors. Made in 1 bowl and in under 30 minutes! Allergen friendly: free from dairy, egg, soy, tree nuts, peanuts, fish, shellfish, mustard, sesame. Vegan too. Absolutely a must-make recipe!
- Prep
- 5 mins
- Cook
- 23 mins
- Total
- 28 mins
- Serves
- 24
Ingredients
Instructions
- 1Preheat oven to 350F. Line muffin pan with paper liners. Set aside.
- 2In a large bowl, add and whisk together dry ingredients: flour, sugar, salt, and baking soda.
- 3Add coconut and berries and whisk until well combined.
- 4Next, add oil, water, and lemon juice, and continue whisking until just combined. Then use a spatula and stir a few more times to finish the rest of the mixing.
- 5Divide batter evenly amongst the paper lined muffin pan - filling about 2/3 of each cup.
- 6Bake in the oven for 23 minutes, until muffins are cooked through and edges are a beautiful light-golden/golden in color.
Notes
To make mini muffins, adjust baking time to 15 minutes.
