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Spiced Coconut muffins

Spiced Coconut 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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