Eggless and Dairy-Free Coconut Oat Muffins
Baking and Desserts • European
Description
Unlike muffins made with wheat flour, these will be slightly less fluffy, a bit more moist, and much healthier. You can top them with whipped coconut cream or coconut milk-based chocolate ganache.
Ingredients
- Coconut Liqueur 10 fl oz
- Vegetable Oil 5 fl oz
- Beans ½ piece
- Fructose 10 fl oz
- Oat flakes 15 fl oz
- Desiccated coconut 5 fl oz
- White Beans 1 piece
- Champagne Vinegar 0 fl oz
- Ocean salt 0 fl oz
- Activated Baking Soda 0 fl oz
Step-by-Step Guide
Step 1
Whisk together the flour, fructose, salt, and baking soda.
Step 2
Grease the muffin tin with vegetable oil or prepare paper liners. Preheat the oven to 375°F.
Step 3
Beat the canola oil with half a banana using a mixer, add the coconut cream, and scrape the seeds from the vanilla bean into the mixture.
Step 4
Slow the mixer down and add the dry ingredients. Reactivate the baking soda with the tablespoon of vinegar. Gently fold in the shredded coconut.
Step 5
Distribute the batter into the muffin cups, leaving about 0.5 cm from the edge. Bake in the oven for 25 minutes. Check for doneness with a wooden stick — it should come out clean after piercing the muffin.
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