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 mins
Cook Time22 minutes mins
Total Time37 minutes mins
Servings: 10 muffins
Author: Kathy Patalsky
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
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.