Ingredients

The following ingredients have 10 Servings
  • 1 cup (around 105 – 115 grams) gluten free oat flour *See notes 
  • 1/2 cup (55-60 grams) coconut flour, sifted
  • 4 Tablespoons (30-40 grams) vanilla plant protein 
  • 1 teaspoon baking soda
  • 1 Tablespoon arrowroot starch
  • 1/4 teaspoon kosher salt
  • 1/4 cup monk fruit sweetener
  • 1 cup fresh orange juice
  • 1 egg
  • 2 Tablespoons melted refined coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/2 cup non dairy milk 
  • 1/2 cup shredded unsweetened coconut, divided 
  • Orange slices to garnish

Instruction

  • Preheat the oven to 375° F. Line or grease a muffin pan. Set aside.               
  • Combine the dry ingredients; the oat and coconut flours, protein powder, baking soda, starch (tapioca or arrowroot), sweetener, and salt in a large mixing bowl.
  • In a separate mixing bowl, whisk together the orange juice, egg, vanilla extract, oil, and milk.
  • Working in batches, combine the dry ingredients with the wet ingredients. If needed, use a hand mixer to mix the batter together until smooth. NOTE – If the batter is too dry (thick), gradually add more milk (2-4 tbsp).  
  • Fold in the shredded coconut. Save a few tablespoons for topping. Scoop the batter into the prepared muffin pan.
  • Sprinkle the top of each muffin with shredded coconut, and place a thinly sliced orange on top.
  • Bake for 18-25 minutes. Check for doneness after 15 minutes. 
  • Remove from the oven, and allow the muffins to cool in the pan for 5 minutes before removing them from the muffin pan.
  • Store leftover muffins in an airtight container in the fridge for up to 1 week or freeze up to 4 months.