Fluffy Coconut Muffins (vegan, oil-free, refined sugar free)
These fluffy coconut muffins are full of coconut flavor without any oil and refined sugars. They are healthy, light, soft, and so delicious. It’s a perfect spring muffin that is super easy to make and you could even add a yummy lemon glaze on top.
All you have to do is blend all the wet ingredients and add it to the dry. Then divide the batter up into the muffin tin and bake. They come together quickly and will make your house smell like a bakery. I love how simple these muffins are and the flavors are even better the next day.
I love all things coconut and these muffins are full of coconut flavor, thanks to the shredded coconut and coconut milk. Make sure to use full-fat coconut milk from the can that has been stirred well. The coconut is what makes these muffins so moist and tasty! I hope you give these fluffy coconut muffins a try because you will love them!
Fluffy Coconut Muffins (vegan, oil-free, refined sugar free)
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup canned full-fat coconut milk (make sure it is stirred and mixed well)
- 1/2 cup pure maple syrup
- 1 cup shredded coconut (I used unsweetened)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp almond milk
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tray with paper liners.
- In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a high-speed blender (I used my Vitamin), add the coconut milk, maple syrup, shredded coconut, vanilla extract, apple cider vinegar, and almond milk. Blend for 20 seconds until combined and shredded coconut has been broken down into small pieces. It will be thick, but don’t over blend.
- Add blended mixture to the bowl with the dry ingredients. Stir with a rubber spatula until just combined. This is a thick batter, if you really need to, you can add 1 Tbsp more of almond milk. Don’t over mix!
- Scoop batter into muffin tins about 3/4 way full. Sprinkle some extra shredded coconut on top if you want. Bake for 18 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes then remove muffins and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for 3 days.
