Vegan and Nutritious

This is a quickie post, and don’t miss my earlier post below, but I thought I’d share a recipe I developed this weekend. I made truly-pantry muffins. They happen to be vegan, but don’t hold that against them because they’re full of nutritious stuff like coconut and almonds.

Coconut-Almond-Chocolate muffins
1 cup coconut milk
1/2 cup Rapadura
dash of salt
splash of vanilla extract
1/2 c. of slivered blanched almonds, chopped
1/2 c. desiccated coconut flakes
1/2 a bar of dark chocolate, chopped (so, 50g chocolate)
1-1/2 c. white whole wheat flour
1-1/2 tsp. baking powder
Preheat the oven to 400 degrees and oil a muffin pan with coconut oil. Whisk together the coconut milk, Rapadura, salt, and vanilla until the sugar is dissolved. Then, mix in the flour, almonds, coconut flakes, flour, and baking powder. Fill muffin cups about 3/4 of the way full. You should get 12 muffins. Bake for 15-20 minutes, or until browned and firm to the touch. Try not to burn yourself trying to eat the muffin straight out of the fridge. I’m told they would be good with coffee.
This post is part of Tuesday Twister at GNOWFGLINS.
{an aside: Please come visit my new website, Wellness the Wild Woman Way, where I shall be posting more formal articles on health topics that I deem interesting and relevant to the season}

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