Eggless and Dairy-Free Coconut Oat Muffins

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

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 - 8 fl oz
Vegetable Oil - 4 fl oz
Beans - ½ piece
Fructose - 8 fl oz
Oat flakes - 16 fl oz
Desiccated coconut - 4 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 374°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.