Vegan Coconut Muffins

Coconut Muffins

What you’ll need:

1 tbsp flaxseed meal (you could use an egg in place of this if you aren’t vegan)

2.5 tbsp water

1 C unbleached all purpose flour

3/4 C coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 C soy buttermilk (you can make your own by mixing the juice from 1/2 lemon into soymilk)

1 C soy or coconut yogurt

1/4 C shredded coconut + 1 tbsp for tops

1/2 C brown sugar

2 tbsp maple syrup

What you’ll do:

In a small dish combine flaxseed and water and let sit for at least 5 minutes

Heat oven to 375

Prepare a muffin sheet with non stick cooking spray and muffin liners

In a large bowl combine all dry ingredients

Add milk and yogurt, combine thoroughly

Add coconut, syrup and sugar and combine

Add flaxseed mixture and combine

Pour batter into lined muffin sheet

Top each muffin with a few shreds of coconut

Bake at 375 for 15-20 minutes until lightly browning

Remove from oven and cool completely before eating

I think these muffins are even better the next day


Chive Muffin

Chive Muffin

What you’ll need:
1 1/2 C unbleached all purpose flour
1 1/2 C whole milk at room temp
3 eggs at room temp
1 1/4 TSP sea salt
1/4 package fresh chives (about 2 TBSP chopped)

What you’ll do:

Heat oven to 450

Spray muffin pan with non stick spray

Wisk together 3 room temp eggs (if cold place in warm water for about 10 min) and room temp milk (heat in microwave for about 40 seconds or until warm if cold) until frothy

Add salt and flour and wisk for another 1-2 minutes

Add Chives and mix thoroughly

Pour mixture into muffin pan, filling each cup about 3/4 of the way full

Place on bottom rack in oven

Bake for 15 minutes, reduce heat to 350 and bake for another 20 minutes or until golden brown


I found this recipe in the November issue of Martha Stewart Living and loved it!