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Spiced Coconut muffins

Spiced Coconut muffins
Serves: 8 muffins

Ingredients

For: 8 muffins
  • 3 tbsp LSA 
  • 2 tbsp coconut flour 
  • 1 tbsp shredded coconut 
  • 1 cup coconut yoghurt  I used coyo
  • 1/2 cup almond milk  unsweetened
  •  2 ground flax eggs  (2 tbsp flax soaked in 6 tbsp water for 10-20 mins)
  • 2  tbsp stevia 
  • 1-2  tsp cinnamon 
  • 1  vanilla bean  seeds scraped
  • 1/2  tsp  nutmeg 
  • 1/2  tsp  cardamom  (optional)
  •  pinch  sea salt 

Instructions

  1. Preheat oven to 180 C
  2. Combine all dry ingredients in a large bowl, setting aside the ground flax in water in a medium bowl to set for 10-20 mins.
  3. Whisk coyo and almond milk together. When ready, add to flax eggs and stir well.
  4. Combine wet with dry ingredients and mix thoroughly.
  5. Scoop mixture into a lined muffin tray and top with coconut chips or shredded coconut.
  6. Bake muffins for 40-45 minutes. Allow to stand for 15 minutes before removing from the tray.

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