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Coconut-chia muffin recipe (vegan, gluten-free)

 

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This recipe is the current favourite breakfast muffin, and was inspired by mixing together a few recipes in Dreena Burton’s excellent cookbook “Let Them Eat Vegan”.  The coconut makes the muffins nice and chewy, and with the bananas and chia you’ll never guess that they are egg-free.

Prep time: 20 minutes

Cook time: 20 minutes

Yield: 12 muffins

Ingredients:

  • 1 cup gluten-free flour (we like 3/4 cup brown rice flour, 1/4 cup tapioca starch, 1 tsp xantham gum – any mix will do)
  • 1 cup oat flour (we grind oats in the coffee grinder, or you can buy this pre-ground)
  • 1 cup grated coconut
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 Tbsp baking-powder (I prefer the aluminum-free version – Bob’s Red Mill is an option)
  • 1/2 tsp baking soa
  • 1/4 tsp salt
  • 2 ripe bananas, mashed
  • 1 cup non-dairy milk (we like unsweetened coconut milk)
  • 1/4 cup maple syrup
  • 1/2 cup chia seeds (we also grind these in the coffee grinder to make them more absorbent, but not mandatory)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1/4 cup vegetable oil (coconut, safflower, etc)

Directions:

  • preheat oven to 375′
  • grease muffin tin with coconut oil or use paper liners
  • mix dry ingredients in a bowl
  • blend wet ingredients (including the bananas and chia seeds) in separate bowl, allow to sit for a few minutes
  • add wet ingredients to dry
  • spoon into muffin tins
  • cook until a fork comes out clean – enjoy!

 

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