These Berry Muffins with Cinnamon Streusel Topping are the perfect end of the summer treat. Easy to make, delicious, moist and so convenient for busy mornings.
Make these Berry Muffins with Cinnamon Streusel in advance and enjoy them with coffee or a to-go snack. Fall is around the corner and we’re trying to enjoy summer as much as possible, obviously we are making a lot of summer desserts. Baking season approaches and definitely I’m starting baking using the last summer fruits of the season. For instance these muffins made with homegrown blueberries and wild blackberries from my backyard.
This eBook is filled with delicious frozen treats. The recipes are easy to make and require simple ingredients. Some flavors are Piña Colada, Lychee Sorbet, Coconut Cherry Chips, Orange Turmeric, Margarita, Mojito, among other amazing flavors!
Here’s some of the flavors you will find in my Ebook
Inside my E-book you will find my top 15 vegan ice cream and popsicle recipes and tips. I made this book with so much love and with the purpose of spreading sweetness with all of you.
Download your copy now and make some delicious healthy summer treats. I hope you try my recipes and like it as much as much as I do! If you give these recipes a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
This healthy tart will bring you to a tropical paradise. It has all that tropical flavors you need right now. It’s vegan, gluten-free, refined sugar free and so delicious. Plus is so easy to make with simple ingredients.
I made this tart using passion fruits that my family sent me from Puerto Rico. If you don’t have passion fruits available in your area, you can use frozen purée or replace it for mango. Growing up in Puerto Rico gave me the chance of eating all the tropical fruits and desserts you can’t imagine. My favorite tropical desserts are made with coconut and passion fruit. Here where I live it’s almost impossible to buy fresh passion fruit. So, my family spoils me with care packages with tropical candies and fruits.
If you are using passion fruits here’s a video of how I separate the pulp from the seeds without blending. I find this method more effective even though it requires more time.
For this tart you can use “Agar-Agar” powder or corn starch. Here I give you both options because sometime Agar powder it’s hard to find at the supermarket.
If you don’t know what Agar powder is, don’t worry I got you covered. Agar is a naturally gelatinous powder derived from marine red algae. It’s the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Substituting agar flakes with cornstarch is easy; all you have to do is use a simple 2:1 ratio of cornstarch to agar flakes.
If you are allergic to any of the ingredients listed on the recipe, make sure to replace it for something suitable for you to eat. Also, feel free to sweetened your tart depending on your taste.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the Recipe:
Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)
1 tbsp agar-agar powder or replace for 2 tbsp of cornstarch
Instructions:
Grease an 8-inch tart pan with a removable bottom using coconut oil or non-stick spray.
In a blender combine crust ingredients and blend until well incorporated. It will be crumbly and sticky.
Press tart crust firmly into the bottom of the prepared pan and refrigerate while you work with your filling.
Prepare a large bowl with a mesh sieve. Cut passion fruits in half and scoop the pulp into the mesh sieve.
Using a fork start scraping the seeds and separate the pulp from the seeds. **See Video**
If using frozen purée skip step five. *See recipe notes if using a blender to separate the seeds from the pulp.
You should have ½ of passion fruit juice.
Pour passion fruit, coconut milk, coconut cream into a medium saucepan over low heat.
When mixture becomes warm, add the agar-agar, maple syrup and vanilla extract. Cook until agar-agar is completely dissolve. Allow to boil for 30 to 60 seconds.
Pour mixture into prepared pan, cover with a plate and refrigerate for at least for 4 to 6 hours or overnight.
**RECIPE NOTES**
If you are using cornstarch the process will be different because you will have to dissolve cornstarch before adding it to the mixture. Also, you have to cook it for about 5 minutes until you get a creamy consistency. Then you can refrigerate for 4 to 6 hours or overnight.
These muffins are the best banana muffins you’ll ever make. They are delicious, healthy and can be made gluten-free. The delicious and healthy walnut topping gives them a crunchy texture on the outside, but they are so moist and fluffy on the inside. Serve them for breakfast, snack or dessert.
This recipe is not only healthy and delicious but also easy to make. You can replace the flour for your favorite gluten-free blend and the egg for aquafaba or any egg replacer. When replacing eggs in baking, I find that the aquafaba (chickpea water) works really great. A lot of people went crazy for banana bread during this quarantine, including me. But sometimes a whole loaf is too much for me and my husband so I love making muffins because you can bake a few at a time and they’re so convenient. Plus if you bring them to your neighbors, they’ll love it.
Here’s a few baking tips for this recipe:
Use ripe bananas. The riper the moister your muffins will be.
Do not over mix the batter. Be gentle with the batter if you want fluffy cupcakes.
Replace egg with aquafaba or flax seeds. I rather use aquafaba because it rises the muffins the same way as the eggs.
Add other nuts or chocolate chips.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners or use non-stick spray instead.
In a large bowl mash bananas and fold into sugar and egg using a wooden spoon until well blended.
Add the coconut oil and mix well.
Add the flour, baking powder, baking soda, salt, cinnamon and ¾ cup of chopped walnuts.
Mix everything together just until all the ingredients are incorporated and the walnuts are distributed evenly throughout the batter.
In a small bowl, combine the remaining 3/4 cup walnuts, coconut sugar and melted butter and mix until the walnuts are coated.
Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each muffin, making sure the topping is well distributed onto the top of each muffin. Make sure not in one big clump or it might sink into the muffin as it bakes.
Bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool inside muffin tray for a few minutes before removing them to a wire rack to cool completely.
These homemade Vegan Almond Joy Cups are made with just a few ingredients, making them the perfect healthy treat or dessert. They have all the flavors of the popular candy bar, including almond, coconut, and chocolate, but these are made with healthy ingredients and loaded with fiber and healthy fats.
I made this recipe using my Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco recipe, but replaced the sugar for maple syrup and took away the cinnamon and ginger. You can store them in the refrigerator for a week and also freeze them for up to a month.
Here some tips when making these cups:
I used a silicone mold but you can use a muffin tin.
Be patient and let the ingredients harden in the refrigerator before them out of the mold.
If you don’t like almonds replace for any other nut or just skip it.
These Recipe is:
Vegan
Gluten-Free
Refined Sugar Free
Grain Free
Rich and Flavorful
Healthy
Filled with Healthy Fats and Nutrients
Easy to Make
Delicious
Great for treat or dessert
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Line up a baking tray with parchment paper, set aside
In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
In a large saucepan over medium-high heat, add the other cup of shredded coconut, toasted coconut and coconut milk.
Lower the heat to medium-low, add maple syrup and cook for about 15-20 minutes until thickens and the milk evaporates.
Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
Fold into almond extract and turn off the heat. Keep stirring or it will burn.
Using a spoon fill ¾ parts of your mold, refrigerate while you make the sauce. They will harden while the cool down.
Prepare the chocolate topping.
Chocolate Ganache Recipe:
Ingredients:
½ cup chocolate chips (I used 70% Cocoa)
½ cup of dairy-free or regular whipping cream
½ tsp almond extract or amaretto
1. Heat whipping cream until just hot.
2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth. Add almond extract and stir.
3. Top coconut cups, add shredded coconut and top with almonds.
Print Recipe
Jump to Recipe
