Yummy Vegan Blueberry Coconut Muffins

A hobby that I have had for years is snipping recipes from magazines. I save the ones that look interesting and organize them in a little notebook. They don't even have to be vegan recipes because you can always convert a non-vegan recipe into a vegan one. 

Awhile ago I made these yummy "Blueberry-Coconut Crunch Muffins" from a recipe originally posted in Sunset magazine that I saved and then vegan-ized. They were really easy to make and super yummy.


In a large bowl, mix together:

• 2 cups flour
• 1 cup vegan sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

In another bowl, mix together:

• 1 cup applesauce
• 3 tablespoons olive oil
• 3/4 cup vegan milk
• 1/4 cup lime juice
• 2 teaspoons vanilla.

Add the wet ingredients to the dry ingredients and stir until evenly just moistened. Stir in 1 1/4 cup frozen blueberries. Divide the batter evenly into a muffin tin either sprayed with non-stick spray or lined with muffin paper.

In another bowl, mix together 1/3 cup chopped pecans, 1/3 cup shredded coconut, and 3 tablespoons brown sugar, packed. Sprinkle this mixture evenly over the muffins.

Bake at 425 for about 20 minutes or until golden brown. Let cool for about 5 minutes. These are great as either a breakfast treat or a dessert. The combination of the lime, the blueberries, the vanilla and the coconut make these really flavorful and yummy!