These muffin’s creation came from a matter wanting a light muffin yet, hearty enough to last more than 10 minutes (energy wise), after eaten. Often it seems muffins burn off real quick as they are just straight carbs (often with a lot of sugar) and little as far as nutrient dense ingredients. I usually don't bake vegan but a lack of eggs in the pantry led me to being creative and the knowledge kicked in of being able to substitute ground flax seed while gaining more loft from adding a touch of apple cider vinegar to a non-dairy milk such as almond milk. This is the result! I originally made the recipe with a passionfruit puree however any tropical fruit puree such as mango or papaya puree will work exceptional as well.
coconut oil, melted
non-dairy milk (almond,rice, or soy)
apple cider vinegar
passionfruit puree (or mango or other tropical fruit puree)
flax seed, ground
1 1/2 cups
unsweetened shredded coconut
In This Recipe
Preheat oven to 350 degrees F and line 9 muffin tins with paper liners.
Place banana in large bowl and mash until thoroughly in puree form. Add oil, non-dairy milk, vinegar, (tropical) fruit puree, and ground flax. Give a good mix and let sit for 10 minutes for flax to emulsify the mixture.
In the meantime, place almond flour, coconut, coconut flour, tapioca starch/flour, baking powder, baking soda, and sea salt in a small bowl and give a good mix to thoroughly incorporate. Add to wet mixture and give a good stir. Let sit for 5 minutes as the coconut flour needs this. Give a final mix and spoon (or use an ice cream scoop) into prepared muffin tins. Bake for 15 minutes or until golden brown on top and somewhat firm to the touch. Remove from oven and let sit in tins for another 15 minutes to firm up. Enjoy!