Lemon Coconut Chia Muffins

• Vegan

• Produce

  • 2 Lemons, Juice of
  • 1 Zest of a lemon

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Flour, unbleached white
  • 1/4 tsp Salt
  • 2/3 cup Sugar, raw
  • 1/4 tsp Turmeric
  • 1/2 tsp Vanilla extract
  • 1 cup Whole wheat flour

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 2 tbsp Coconut flakes, dried

Found on veganricha.com

Description

Ingredients

• 1 cup full fat coconut milk (If using other non dairy milk, add 1 to 2 tbsp oil or melted vegan butter)
• zest of a lemon
• juice of 2 lemons
• 2 to 3 tbsp chia seeds
• ⅔ cup sugar (raw, cane or other)
• ¼ tsp or more turmeric
• ½ tsp vanilla extract (optional)
• 1 cup whole wheat flour
• ¼ cup unbleached white flour
• 2 to 3 tbsp dried coconut flakes
• ½ tsp baking soda
• ¾ tsp baking powder
• ¼ tsp salt

Directions

• Mix all the wet ingredients until sugar is well combined. Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.
• Line a muffin pan with muffin liners.Preheat the oven to 350 degrees F.
• In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a few tbsp more flour and mix in. (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy).
• Add more turmeric if needed. Fold in dried fruit or nuts, candied lemon or blueberries at this point.
• Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F for 26 to 28 minutes.
• Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for upto 2 days, or refrigerated upto 5.