Yum! I’m so excited to share this new recipe with you guys. I totally bought a bunch of vegan cooking supplies and went to town one day last weekend! These guys came out the best and what’s great is the vegan, gluten-free oat quinoa flakes really help make the muffin stick together which we all know can be challenging when the muffins are gluten free!
Try this simple recipe at home and remember… I’m giving you “standard measurements.” I am kinda liberal when I bake my stuff… I might add extra of one ingredient and eyeball another… taste a bite then add more maple syrup or coconut milk as I see fit. If you’re a more rigid baker, totally stick to these measurements. I can get kinda crazy when adding for my own muffins, LOL! You should be able to make 12 muffins out of this recipe. 🙂
+ 1 c organic coconut flour (find this at Whole Foods)
+ 1/2 tsp sea salt
+ 1/2 c organic, pure maple syrup
+ 1 c organic vanilla coconut milk (add extra as needed)
+1/4 c organic coconut oil, melted
+ 4 tsp vanilla extract
+ 1/4 c organic hemp seeds
+ 1 c organic fresh blueberries
+ 1 freshly squeezed lemon
+ 1 c coconut flakes
+ *** maybe extra vanilla coconut milk or a little bit of water if the mix looks too dry. If you use water, you’ll keep the calories down but it may not stick together as well. Vanilla flavored coconut milk would be my choice.
Preheat your oven to 355 degrees F. Sift the coconut flour, salt and baking soda in a bowl. In a separate bowl or blender, whisk maple syrup, coconut milk, lemon juice, coconut oil and vanilla. Stir everything together in one bowl and add the chia seeds. Fold in the blueberries and pour batter into your lined muffin tins. I like to fill about 3/4 full. Sprinkle coconut flakes on top of each muffin. Bake for 25-35 minutes OR until golden brown. To check if they’re cooked thru, I like to take a toothpick and press it through the middle of the muffin. If it comes out dry, the muffins are cooked thru! Allow the muffins to cool before removing them or you risk messing up their shape. Serve and enjoy!
Feedback please! I have sampled my recipe on my students… those who love healthy, vegan, gluten free foods LOVE my muffins. Others, not so much- too healthy it seems. Ha ha ha!
Any tips, advice or recipes that work for you, I want to know!
xx Shanna