Time for another Leftovers Club post! This month, I was paired with Joanne from Eats Well With Others, whose site is full of amazing recipes (how gorgeous is this strawberry-rhubarb tart?!). I was lucky enough to get some delicious rosemary shortbread from Joanne in the mail - be sure to pop over there for the recipe!
I sent Joanne these super easy, super yummy vegan coconut muffins. These are incredibly moist and tender (and seemed to get more so day after day). They make a perfect breakfast or snack for any time! And, unlike many vegan baking recipes, no fancy pants ingredients here - these are as simple as it gets!
Vegan Coconut Muffins
yields 12 muffins
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/4 cup light brown sugar
1/2 sugar (I used coconut sugar, but regular is fine)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup coconut oil (can substitute vegetable oil)
1 large banana, mashed
1/3 cup coconut milk (or any non-dairy milk you like)
1 tablespoon lime zest
1 cup flaked coconut, plus more for topping
Preheat oven to 400 degrees F. Grease 12 muffins cups or line with liners.
Mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana, coconut milk and stir until just combined. Fold in lime zest and flaked coconut.
Fill muffin cups about 3/4 of the way full and top with flaked coconut. Bake for 25 minutes, or until a toothpick comes out clean. Muffins will keep up to a week well-covered. Enjoy!!
Check out all of the recipes from The Leftovers Club this month!