This is simply a light (less oil) coconut banana vegan muffin.
250 ml Fresh coconut milk
4 tbsp Fresh shredded coconut-plus 2 tbsp for topping
200 gm Ripe Banana
2 tbsp flax seeds
1/2 cup Organic molasses sugar-You can add more sugar if you like more sweetness
1/2 cup chopped Apricot
1/4 cup chopped walnuts
2 cups Organic All purpose flour
1 tsp Aluminum free Baking Powder
1 tsp Baking soda
1/4 tsp Cinnamon
1/2 tsp Nutmeg
pinch of sea salt
1/4 cup Coconut oil
2 tbsp Rice vinegar or Organic apple cider
some sunflower seeds for topping
How to prepare:
Preheat the oven to 180°C/350°F.
1. In a bowl sieve the flour and baking powder, baking soda, cinnamon, nutmeg, keep aside.
2.Prepare another mixing bowl mashed banana pour in coconut milk, flax seeds,sugar, salt together mix well till the sugar dissolves, fold in the flour.
3.Mix in the coconut oil in the mixture then add walnut, apricot. Add the apple cider very last minutes before you bake.
4.Sparkle some sunflower seeds on top.
Prepare the muffin paper cups, made about 14 muffins.
Use ice cream scoop to fill muffin cups about 3/4 of the way full.
Bake for about 25 minutes or until a toothpick comes out clean.
There you go — the freshly baked vegan coconut banana walnut muffins done.Click here for reuse options!
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