Macaroon Berry Muffins
Try this Macaroon Berry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp sea salt
- 2 1/2 c flour
- 1/2 tsp baking soda
- 1 c water
- 1 1/2 c sugar
- 2 tsp fresh lemon juice
- 1 c shredded coconut
- 1 c dried berries of choice - i used a mix of cherries blueberries, and cranberries
- 3/4 c seed or veggie oil - i use grapeseed oil
- Carbohydrate 16.1872156249123 g
- Cholesterol 10.1677083333333 mg
- Fat 4.95216041666667 g
- Fiber 0.302541666700474 g
- Protein 0.153612499996137 g
- Saturated Fat 3.41921166666667 g
- Serving Size 1 1 Serving (43g)
- Sodium 3552.86365585947 mg
- Sugar 15.8846739582118 g
- Trans Fat 0.335222083333333 g
- Calories 106 calories
Preheat oven to 350F. Line muffin pan with paper liners. Set aside.In a large bowl, add and whisk together dry ingredients: flour, sugar, salt, and baking soda.Add coconut and berries and whisk until well combined.Next, 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.Divide batter evenly amongst the paper lined muffin pan - filling about â…” of each cup.Bake in the oven for 23 minutes, until muffins are cooked through and edges are a beautiful light-golden/golden in color.
