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This coconut & vanilla muffin recipe was given to me by one of my blogging friends who I met recently. Adelaise is a lifestyle blogger who loves very similar topics to myself ; wellbeing, ethical lifestyle, and of course healthy recipe ideas. Adelaise is mum to a teenage son, and works as a marketing specialist for a charity in Derby. At weekends you will normally find her cooking up a storm in the kitchen, doing hot yoga or binge watching Supernatural!
I have to say a big thank you to Adelaise as she has helped me tweak my blog in a few areas. If you have been following my blog for a while, you may have noticed it is suddenly loading a lot faster. Adelaise spent a whole day sorting out my speed issues, and as a result, I have to say everything is working a whole lot better now!
Coconut & Vanilla Muffins
This is a brand new recipe by Adelaise, therefore it has not been shared anywhere else yet. I love the fact it is free from refined sugar, gluten free and above all else, is very easy to make. This recipe makes a healthy alternative to cake. or it could even be eaten as a breakfast muffin too. I really hope you try it out and enjoy it!
Coconut & Vanilla Muffin Recipe
This is an easy dairy free and gluten free muffin recipe
- 300 g spelt flour
- 2 tsp baking powder
- 1 tsp vanilla essence
- 260 g Alpro Plain yoghurt
- 120 ml coconut oil melted
- 175 g maple syrup
- 2 flax eggs
- 100 g coconut flakes
Preheat oven to 180 degrees celsius/160 degrees celsius for a fan oven. Place paper muffin cases into a 12-hole muffin tray.
Add the flour to a mixing bowl and stir in the baking powder.
In a separate bowl, mix together the vanilla and the yogurt, and stir in the coconut oil, maple syrup and the flax eggs.
Add the liquid mixture to the flour and baking powder we prepared earlier.
Whisk the wet and dry ingredients together.
Place a heaped tablespoon of the mixture into each case.
Top with coconut flakes.
Bake for 30 minutes or until a skewer comes out clean.
Let cool for five minutes then enjoy!
These can be stored in an airtight container for up to five days. If alpro plain yogurt isn’t available you can use any other dairy-free plain yogurt. The maple syrup can be replaced with agave nectar.
Don’t they look delicous? Don’t worry if you haven’t tried flax eggs before, they are very easy to use and I find they work so well at binding everything together!
Have you tried this Green Tea Chai Seed Pudding yet?