Hello. My name is Julianne and I am a coconut-aholic.
That's right. I recently ditched my body lotion and now slather organic extra virgin coconut oil all over my body. My Aussie deep 3-minute miracle conditioner smells like coconut, along with my Alba Botanics Leave-in conditioner. I swap coconut oil in baking recipes when they call for butter. And the smell of black coconut oil makes me swoon. So it's natural that I incorporate more coconut flour into my recipes, right? Right.
Coconut flour is a different beast in the kitchen. Typically, recipes using coconut flour call for a lot of eggs in order to balance out the consistency and increase the moisture. I used chia eggs instead (1 Tbsp chia seeds + 3 Tbsp water = 1 egg), in order to make these muffins completely plant-based. These muffins are high in protein and fiber, and are perfect for individuals who need a delicious grain-free, nut-free, vegan muffin without sacrificing taste.
- 3/4 c. coconut flour
- 1/2 c. pumpkin puree
- 1/2 c. pure maple syrup
- 1/4 c. organic blackstrap molasses
- 1 tsp. apple cider vinegar
- 6 chia eggs (mix 1 Tbsp chia seeds + 3 Tbsp water = 1 egg)
- 1 Tbsp. pumpkin pie spice
- Preheat oven to 350F. Line a standard muffin tin with liners.
- Mix all the ingredients together.
- Divide the batter evenly into the 12 muffin tins. The batter does not rise, so shape accordingly.
- Bake at 350F for 25-30 minutes or until the edges are crispy and golden.
- Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
- Sprinkle with powdered sugar (optional).