Coconut Orange Muffins
Ingredients
Dry Ingredients
-
1
cup
gluten free oat flour
-
½
cup
coconut flour
-
4
Tablespoons
vanilla plant protein
-
1
teaspoon
baking soda
-
1
Tablespoon
arrowroot starch
-
¼
teaspoon
kosher salt
-
¼
cup
monk fruit sweetener
Wet Ingredients
-
1
cup
fresh orange juice
-
1
large
egg or flax egg
-
2
Tablespoons
melted refined coconut oil
-
¼
teaspoon
vanilla extract
-
½
cup
non dairy milk
Add-ins
-
½
cup
shredded unsweetened coconut
-
to garnish
orange slices
Instructions
- Preheat the oven to 375°F and prepare a muffin pan.
- In a large bowl, mix the dry ingredients together.
- In another bowl, whisk the wet ingredients until combined.
- Gradually add the wet mixture to the dry ingredients, mixing until smooth.
- Fold in the shredded coconut, reserving some for topping.
- Scoop the batter into the muffin pan and sprinkle with coconut and orange slices.
- Bake for 18-25 minutes, checking for doneness after 15 minutes.
- Allow to cool for 5 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
10-11 muffins
Calories
130
Total fat
5.7g
Total carbohydrates
15.2g
Total protein
5.1g
Sodium
155.4mg
Cholesterol
18.6mg
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