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Categories:
soy chia seeds brown rice flour coconut flour flour aluminum coconut almond meal mashed banana eggs extra-virgin coconut oil maple syrup vanilla salt carrots coconut
Viewed: 88 - Published at: 2 years agoIngredients
- 1/2 cup soy or almond milk
- 2 tablespoons chia seeds
- 1/4 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup oat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 cup unsweetened shredded coconut
- 3/4 cup almond meal
- 3/4 cup mashed banana (from about 2 large bananas)
- 2 eggs, beaten
- 1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
- 1/4 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cups grated carrots
- Flaked coconut, for garnish
Method
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside.
- Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
- Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl.
- Process the shredded coconut in a food processor until finely ground, about 30 seconds.
- Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
- Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine.
- Add the flour-coconut mixture, and stir until almost combined.
- Add the carrots, and stir again.
- Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
- Bake the muffins until a toothpick comes out clean, 30 minutes.
- Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool.
- The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.
