Vegan Lemon & Coconut Muffins
Luscious lemon, coconut and coconut yoghurt muffins that have a melt-in-your-mouth texture provided by the smoothness of the creamy coconut oil. Serve with some yummy fresh fruit or a delicious smoothie. BB xxxx
2 cups gluten free flour
1/2 cup organic cane sugar
1 & 1/4 teaspoons baking powder
1 teaspoon baking soda
Zest and juice of 1 lemon
1/2 cup coconut
1 & 1/4 cups coconut yoghurt
1/4 cup almond milk
Flax eggs for equivalent of 2 eggs for vegan (please scroll down for recipe), or 2 eggs
1/3 cup organic virgin coconut oil, melted
The Bondi Baker Method
Step 1- Preheat the oven to 170 degrees and grease large size muffin tins with coconut oil. Make flax eggs as per the below recipe if you are choosing the vegan option.
Step 2- Stir together the flour, sugar, baking powder, baking soda and lemon zest in a large bowl.
Step 3- Make a well in the center of the dry ingredients and pour in the coconut yogurt, almond milk, lemon juice, coconut flakes and coconut oil. Add the flax eggs or normal eggs.
Step 4- Stir together until just combined so the batter is thick and fluffy. Portion the batter into the prepared muffin cups.
Step 5- Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean, then cool on a rack before eating!!
1 tablespoon ground flax or chia seeds
3 tablespoons water
Step 1- Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
Step 2- Use as you would an egg in the above method or one of your favorite baking recipes.