Ingredients

The following ingredients have 11 Servings
  • 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
  • 1/2 to 2/3 cup sugar (raw, cane or other)
  • 1/4 tsp or more turmeric
  • 1/2 tsp vanilla extract (optional)
  • 1 cup whole wheat flour
  • 1/4 cup unbleached white flour
  • 2 to 3 tbsp dried coconut flakes
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Instruction

  • 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 / 170ºc 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.