DELICIOUS COCONUT MUFFINS- VEGAN!

I just LOVE coconut, I can't get enough of it. A couple of days ago it occurred to me that I've never baked anything coconutty. So, of course this needed to be rectified, and fast! 😀

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I haven't made muffins for absolutely ages, not since going vegan, so I thought I'd try my hand at a coconut muffin- something I've never even eaten before.

Well, I think I'm onto a winner with these! They're not too heavy and have a really lovely sweet subtle coconut taste. I think I have a new addiction.

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Here's what you'll need for roughly 16 muffins:

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• 2¼ cups wholemeal flour

• 1⅓ cups caster sugar

• 1½ tsp baking powder

• 1 tsp baking soda

• ¾ tsp salt

• 1 cup coconut milk

• 1/3 cup coconut oil, melted

• 1 tbsp vanilla extract

• 1 tbsp apple cider vinegar

• ½ cup desiccated coconut, plus some extra for topping

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Method:

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• Preheat oven to 350°F/ 175C.

• Line a muffin pan with paper muffin cases.

• Sieve the flour into a large bowl.

• Add the sugar, baking powder, baking soda, and salt and mix well.

• In a separate bowl mix the coconut milk, oil, vanilla, and vinegar.

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• Pour this liquid mixture into the dry mixture and stir well until combined.

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• Stir in the desiccated coconut.

• Fill cupcake liners with the mixture about ⅔ of the way.

• Bake 15-20 minutes, or until the tops are crispy and spring back when lightly touched. Remove and set aside.

(you might notice there is a muffin missing... I couldn't wait!)

• Melt a little more coconut oil to drizzle lightly over the muffins.

• Sprinkle with coconut.

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Enjoy!

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These little beauties are perfectly crispy on top and fluffy in the middle.

Not heavy like some muffins can be and are not too overpowering in their coconut flavour so you could even warm them up and serve them with jam.

I hope you liked this post, if you did please upvote, comment, resteem and follow me on @lolzwithlisa for easy to make vegan treats and travel posts.

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