Fluffy Coconut Muffins (vegan, oil-free, refined sugar free)
These fluffy coconut muffins are perfect for spring, full of coconut flavor, light, and soft. They are easy to make and so delicious!
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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.
Servings: 12 muffins