Start your weekend with a batch of these dairy free muffins with coconut streusel topping! These are delicious and perfect with a cup of coffee or tea.
If you’ve recently moved to a dairy free diet, you know how hard it is to try to figure out what to bake. You’ve stopped using butter and milk and cream, and you’re just not sure what to do with your favorite recipes.
These dairy free muffins have a rich coconut flavor and a yummy streusel like top. You won’t miss the dairy with this sweet and tender muffin recipe.
Be careful around the streusel topping – it’s so good. I think it would be fantastic on any muffin recipe – maybe even on this chocolate muffin recipe.
Suggestions for making these dairy free muffins:
- if you don’t need to be gluten free, go ahead and use all-purpose flour or spelt flour
- if you feel like a little something extra, go ahead and add in some dairy free chocolate chips
- Want a little more crunch? Add a few nuts if you’re able to eat nuts, or even some sunflower seeds
Dairy Free Muffins with Coconut Streusel.
Gluten free and dairy free muffins with a buttery coconut crumb topping.
For the Streusel Topping:
- 1/4 cup sugar
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon vegan butter softened
Preheat oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, combine the gluten free flour, sugar, shredded coconut, baking soda and salt. In a separate bowl, combine the non-dairy milk, egg, applesauce, and oil.
Stir wet mixture into dry ingredients just until combined. Fold in coconut. Fill paper-lined muffin cups two-thirds full.
Combine the topping ingredients in a small bowl; sprinkle over each muffin. Bake at 375 degrees for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before moving to a wire rack to cool completely.
These are best enjoyed within a couple of days. Store them in an airtight container to keep them fresh.