|A match made in heaven: Coconut-Cornmeal Muffins topped with Coconut Jam I bought in the airport in St. Martin.|
|Fresh from the oven and Instagrammed|
|Can you see the coconut flakes?|
Before I give you the easy-peasy recipe, I'd like to announce the winner of the free Beyond Meat product coupons contest. Congratulations....drumroll.....Vegyogini! Email me your address and I'll send your prize.
gluten-free coconut-cornmeal muffins [vegan]
- 1 cup cornmeal
- 1/4 cup all-purpose, gluten-free flour
- 1/4 cup tapioca flour
- 1/2 cup brown rice flour
- 3/4 cup unsweetened coconut flakes
- 1/2 cup sugar
- 2 T coconut oil
- 2 T canola or olive oil
- 1 T baking soda
- 1 cup non-dairy milk [I used So Delicious Cashew Milk. Coconut milk would also work]
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
Preheat oven to 425. Line muffin tins with papers. Spray with cooking spray, too, if desired.
Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl.
Add wet ingredients to dry ingredients and mix until just combined. Do not overmix. Pour into prepared tins, filling about 2/3/
Bake 15-17 minutes or until golden, top is cracked slightly and a cake tester comes out clean,