Name: Coconut Muffins (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2-1/2 cups baking flour; 1-1/2 cups coconut sugar; 1 can coconut milk; 1 tsp. baking soda; 2 tsp. baking powder; 2 flax eggs; 2 tsp. apple cider vinegar; 1 tsp. vanilla extract; 1/2 tsp. cinnamon; 1/2 cup coconut flakes

Warm, toasty coconut muffins made completely vegan—gluten-free, refined sugar-free, and full of feel-good flavor. Enjoy them fresh from the oven with a cold glass of almond milk, or take things up a notch with a drizzle of sweetened condensed coconut milk on top.

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Coconut Muffins (Vegan)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 14

Calories 143 kcal

Ingredients

2-1/2 cups baking flour
1-1/2 cups coconut sugar
1 can coconut milk
1 tsp. baking soda
2 tsp. baking powder
2 flax eggs
2 tsp. apple cider vinegar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 cup coconut flakes

Instructions

Preheat oven to 350 degrees F.
To make flax “eggs”, combine flax meal and 6 Tbsp. water and whisk until evenly combined. Set aside to thicken for 5 minutes.
To make batter, combine dry ingredients: flour, sugar, baking powder, baking soda and cinnamon and whisk until evenly incorporated.
Pour over coconut milk, vanilla extract, flax “eggs” and apple cider vinegar. Gently fold together until everything is saturated, avoid over mixing. Let batter rest for 10 minutes.
Evenly distribute batter between muffins tins, they should be more than two thirds full. Top with coconut flakes.
Bake for 18-20 minutes until the coconut flakes are golden brown on top.
Let cool fully before serving, about 10 minutes.
Store leftovers in airtight container for up to 4 days, refrigerate for up one week and freeze for up to 3 months.