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Double Coconut Maui Muffins

These double coconut muffins are tender and moist and have a soothing, tropical flavor reminiscent of an island getaway. Gluten free and vegan.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 10 muffins
Author: Kathy Patalsky

Ingredients

Dry:

  • 1 ½ cups gluten-free oat flour (I did homemade from rolled oats - blended in my Vitamix)
  • 2 teaspoon baking powder
  • ¾ teaspoon pink salt
  • 1 cup reduced fat fine coconut shreds
  • 1 teaspoon cinnamon

Wet:

  • 1 large banana (or 1 ½ medium bananas)
  • ½ cup virgin coconut oil
  • 1 tablespoon ground flax seed (finely ground)
  • ⅓ cup warm water
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
  • 1 small apple, chopped (organic Honeycrisp used)
  • optional: 2 tablespoon raw cocoa butter (aka vegan white chocolate, finely chopped)
  • optional: ¼ cup macadamia nuts, finely chopped

Instructions

  • Preheat oven to 350 degrees and line or grease a muffin tin.
  • Add all the wet ingredients to a blender and process on low for 1-3 minutes to allow the flax seeds to thicken the mixture.
  • Add all the dry ingredients to a large mixing bowl. Stir to combine.
  • Pour the wet into the dry mixture and stir until a wet fluffy batter forms. Fold in the optional nuts and/or raw cacao butter. I added the cocoa but not the nuts.
  • Scoop the batter into the muffin tins.
  • Bake at 350 for 22 minutes, or until the edges of the muffins start to brown slightly. Cool a few minutes before serving.