- 12
Ingredients
- warm these:
- 1 3/4 cups + 1 Tbsp white flour
- 3 tsp baking powder
- 1 heaping Tbsp freshly ground flax seeds
- 3/4 tsp salt
- 1/2 cup virgin coconut oil, melted
- want even richer muffins? Add another spoonful of coconut oil. Yup!
- 1/2 cup raw turbino sugar OR maple syrup
- 1/2 cup vanilla almond milk (any non-dairy milk)
- Fold in:
- 1/4 tsp vanilla extract
- 2 Tbsp lemon juice + 1 tsp zest
- 1 large very ripe banana, mashed
- 3 Tbsp shredded coconut (sweetened)
- 1 cup wild blueberries (frozen + warmed a bit)
- Sprinkle on top:
- shredded coconut (sweetened)
- raw turbino sugar
- ground flax seeds
Preparation
Step 1
Directions:
1. Preheat oven to 375 degrees. Grease muffin tins with generous amounts of coconut oil or coconut oil spray.
2. In a large mixing bowl, combine the flour, salt, flax seeds and baking powder.
3. In a medium bowl, add the coconut oil, sugar/sweetener, non-dairy milk. Warm in microwave until oil is melted. You want them all to be warm but not hot.
4. Add the coconut oil liquids to the flour mixture and fold well. Fold in the lemon, vanilla, banana, coconut shreds. Fold until combined.
5. Lastly, fold in the blueberries. They can be slightly cold, this will actually help firm up the batter a bit for easier scooping into the muffin tins.
6. Bake the muffins for 20 minutes at 375 degrees. Allow to cool before attempting to pull from muffin tins, as they will be very delicate upon coming out of the oven due to the high coconut oil content. Best served warm, about 30 minutes after baking.